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5.0 from 60 votes

Million Dollar Roasted Chicken

Roasted chicken is incredibly easy to make, with beautiful golden brown, crispy skin, brushed with a glaze full of amazing flavor. This simple-to-make whole roasted chicken is perfect for holidays or a Sunday supper.

Prep Time
5 mins
Cook Time
1 hr 5 mins
Rest Time
15 mins
Total Time
1 hr 50 mins
Servings: 1 whole chicken
Calories: 474 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 lb whole chicken gizzards removed
  • kosher salt
  • regular olive oil
  • 1 whole head garlic
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 lices day old bread sliced 1 inch thick each
  • 1 lemon quartered
Creme Fraiche Glaze
  • 1/2 cup 240g Creme Fraiche
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/2 shallot grated
  • 1 tsp 3g Aleppo Pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. While chicken is coming to temperature, mix together all the ingredients for the creme fraiche glaze in a small bowl. Set aside. 
  4. 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. 
  5. 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.
  6. 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

  • Time for different weights:
  • 3 lbs: 1 hour
  • 4 lbs: 1.5 hours
  • 5 lbs: 1 hour 45 mins-2 hours
  • Remember to use a meat thermometer in the thickest part of the chicken's thigh, reaching 160 degrees F, at least (temperature will rise as it rests). This is the best way to ensure a fully cooked chicken.
  • Spanish Paprika, Smoked Paprika, or Gochugaru pepper can be used in lieu of Aleppo pepper.

Nutrition Information

Serving 1g Calories 474kcal (24%) Carbohydrates 12g (4%) Protein 71g (142%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Trans Fat 1g Cholesterol 857mg (286%) Sodium 280mg (12%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 1whole chicken

Amount Per Serving

Calories 474

% 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.