Million Dollar Roasted Chicken
User Reviews
5
Million Dollar Roasted Chicken
Description
This recipe for Million Dollar Roasted Chicken starts by thoroughly drying and salting the whole chicken, then stuffing it with a head of garlic, quartered lemon, bay leaf, rosemary, and thyme. This dry brining overnight enhances flavor and helps develop crisp skin. Before roasting, the chicken is brought to room temperature for even cooking, and roasted at a high temperature to achieve a golden-brown exterior and tender interior.
Alongside, a creme fraiche glaze is prepared with lemon zest and juice, grated shallot, and Aleppo pepper—a mild, fruity chili powder offering a gentle heat. This glaze adds a subtle creamy tang and warmth when served with the roasted chicken. The recipe mentions cooking times based on weight, with internal temperature checks recommended to ensure doneness.
Slices of day-old bread are placed in the pan during roasting to soak up drippings, possibly forming a flavorful base or accompaniment. The dish is suitable for roast dinners where the combination of citrus, herbs, and creamy glaze enhances the savory chicken.
The notes suggest substitution options for the spice and emphasize checking internal temperature to 160°F in the thigh for safe cooking. The resting time recommended ensures juices redistribute for moist meat.
Ingredients
- 4 lb chicken gizzards removed, whole
- kosher salt
- olive oil regular
- 1 garlic whole head
- 4 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- 2 lices bread sliced 1 inch thick each, day old
- 1 lemon quartered
Creme Fraiche Glaze
- 1/2 cup crème fraîche 240 g
- lemon zest of 1
- lemon juice of half
- 1/2 shallot grated
- 1 tsp Aleppo pepper 3 g
Instructions
- The night before you cook the chicken, pat the skin of the chicken dry season it well inside and out with salt. Stuff the cavity of the chicken with the garlic, the lemon quarters, bay leaf, rosemary, and thyme. Truss the legs with butcher's twine if desired. Refrigerate overnight. This step can be done the day of up to an hour before step two.
- When ready to cook, take the chicken out of the refrigerator for 30 minutes to an hour before you plan to roast it, this will relax the proteins so the skin doesn't rip and the chicken cooks evenly. Preheat the oven to 425 degrees F (220 degrees C).
- While chicken is coming to temperature, mix together all the ingredients for the creme fraiche glaze in a small bowl. Set aside.
- In an oven-safe skillet or cast iron skillet large enough to hold the chicken (but not a ton of empty space, a 10 to 12 inch cast iron or stainless skillet would do), oil the pan lightly with olive oil, place the pieces of bread in the center of the skillet and then put the chicken on top of the bread. Drizzle the bird lightly with olive oil. Place the skillet in the oven and roast for 25-30 minutes.
- Turn down temperature to 375 degrees F (190 degrees C), and use a pastry brush to baste the bird generously with the creme fraiche glaze every 10 minutes until a meat thermometer is 160 degrees F (74 degrees C) when stuck into the thickest part of the chicken thigh. The chicken should be golden brown.
- Let the chicken rest for 10 minutes before serving with the bread in pieces. The temperature will rise while resting to 165 degrees F and the juices will be redistributed into the meat by time to serve.
Notes
- Adjust roasting time based on chicken weight, aiming for at least 160°F internal temperature in the thigh.
- Let the chicken rest after roasting to allow juices to redistribute for moist meat.
- Substitute Aleppo pepper with Spanish paprika, smoked paprika, or Gochugaru pepper if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1whole chicken
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 474kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 71g | 142% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 1g | 50% |
| Cholesterol | 857mg | 286% |
| Sodium | 280mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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