Million Dollar Chicken Recipe
Golden, crispy roast chicken topped with a creamy, zesty crème fraîche blend. Bursting with fresh herbs and lemon, this dish balances indulgence and brightness for an unforgettable meal.
Equipment
- Roasting pan or oven-safe skillet
- Sharp Knife
- Cutting Board
- Small Mixing Bowl
- Spoon or spatula
- Meat thermometer (optional but recommended)
- Oven
Ingredients
- 1 4.5 pound whole chicken
- salt and ground black pepper to taste
- 1 lemon halved
- 1 bunch fresh thyme
- 3 cloves garlic peeled (Optional)
- 1 bay leaf
- 3 tablespoons olive oil or as needed
- 3 thick slices day-old sourdough French bread
- 1 cup creme fraiche
- 1 tablespoon peeled and grated shallot
- 1 teaspoon Aleppo pepper
- 2 tablespoons lemon juice or to taste
- 1 teaspoon lemon zest
- 3 chive blossoms for garnish chopped (Optional)
Instructions
- Preheat oven to 425°F (220°C).
- Season the whole chicken inside and out with salt, pepper, and stuff the cavity with lemon halves, thyme, garlic, and bay leaf.
- Rub olive oil over the chicken and place it breast side up in the roasting pan.
- Roast for about 1 hour and 15 minutes, basting occasionally with pan juices.
- Meanwhile, mix crème fraîche, grated shallot, Aleppo pepper, lemon juice, and lemon zest in a small bowl.
- In the last 10 minutes of roasting, spread the crème fraîche mixture over the chicken.
- Continue roasting until the chicken is cooked through (internal temperature 165°F / 74°C).
- Let rest 10 minutes before carving and garnish with chopped chive blossoms if using.
