This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 450 degrees F (230 degrees C).

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  • Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.

  • Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.

  • Bake chicken in the preheated oven for 1 hour.

  • Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.

  • Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.

  • Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).

  • Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.

  • Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Cook's Notes:

Use a Microplane(R) to grate the shallot.

The original recipe from the Standard Grill in New York City calls for finishing with Maldon(R) sea salt. I didn't, but that's always a nice option.

Nutrition Facts

687 calories; 47.9 g total fat; 200 mg cholesterol; 269 mg sodium. 15.5 g carbohydrates; 49.9 g protein; Full Nutrition


Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2013
Excellent and easily the richest roasted chicken dish I have ever had. What makes this dish is the bread that sits under the roasting chicken. I could eat that alone but I think I would die from acute gout:) I had no fresh thyme so I subbed a tablespoon of dry thyme. I could not find Aleppo peppers at my market so I just skipped that entirely. Other than that made this to a "T" and it was a hit. I put cut up red potatoes around the bird at the start and brushed them with the excess olive oil. Served it along with a wonderful Chardonnay and stuffed eggplant..... YUM!!!!! Thanks for making us feel like millionaires for a night Chef John! Read More
(182)

Most helpful critical review

Rating: 1 stars
05/10/2018
Sorry but neither my husband nor I was impressed with this tecipe. A waste of time. Read More
72 Ratings
  • 5 star values: 40
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
08/20/2013
Excellent and easily the richest roasted chicken dish I have ever had. What makes this dish is the bread that sits under the roasting chicken. I could eat that alone but I think I would die from acute gout:) I had no fresh thyme so I subbed a tablespoon of dry thyme. I could not find Aleppo peppers at my market so I just skipped that entirely. Other than that made this to a "T" and it was a hit. I put cut up red potatoes around the bird at the start and brushed them with the excess olive oil. Served it along with a wonderful Chardonnay and stuffed eggplant..... YUM!!!!! Thanks for making us feel like millionaires for a night Chef John! Read More
(182)
Rating: 5 stars
11/25/2013
I'm glad Mauigirl posted that she could not find nor did she use the Aleppo pepper. A substitute could have been used but was not. It is good to know that a simple teaspoon of the pepper did not make or break this terrific looking and sounding chicken. I do not know what an Aleppo pepper is or where to find it. I too will be leaving it out. I am sure dried Thyme was not an issue either. Sometimes we just have to go with what we know and have on hand. Thank you Mauigirl for your post. Read More
(115)
Rating: 5 stars
12/03/2013
OMGosh this is truly the best roasted chicken I have ever had! I too left out the Aleppo pepper and used dried thyme. Read More
(52)
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Rating: 5 stars
11/23/2013
Aleppo pepper dark red pepper similar to paprika! Deliciously deep aromatic flavor with versatile use. Delicious on grilled meat-- chicken steak and chops. Perfect in chilli meat loaf and sauces! Read More
(40)
Rating: 5 stars
11/22/2013
I have not tried this recipe but plan on doing so and plan on cooking it exactly as directed; then I will rate it. How Mauigirl can you rate something that you did not even cook per the ingredients and instructions.........sheeeeeeesh people please don't rate something you haven't even tried and substituted ingredients. Read More
(26)
Rating: 2 stars
09/17/2016
I've made this four times and haven't been impressed. I followed the recipe exactly; I even special ordered Aleppo pepper and made Chef John's Creme Fraiche (which is excellent). In the end the flavor just isn't there. Tips for if you do make it: make sure your bread slices are at least 1" thick. Cook at lower temp (425 or less) to minimize bread burning. Don't over baste; three times is plenty. Read More
(14)
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Rating: 5 stars
11/24/2013
Smitty - use french or Italian bread for goodness sake - you won't make it because of a small thing your hubbie doesn't like? He wouldn't even be able to tell because of the yummy juices it absorbs!! I used chicken breasts some grilled red peppers from a jar made my own creme fraiche from this site. SO good!! Read More
(12)
Rating: 5 stars
01/21/2014
I made this recipe immediately because I loved the video and it was very easy. I made exactly the way Chef John did but because I didn't have the Aleppo pepper I used his substitute for it. By the way I did order the special Turkish pepper from Amazon and it is amazing! This chicken dish is one of the best I've ever had in fact my son said it was his now all time favorite. You can't stop eating it it's so delicious! I sent the video to everyone I knew because it was so good. I doubled the creme fraiche recipe because I wanted to make sure I had enough sauce for all the chicken. It truly is one of my favorite chicken dishes! Read More
(11)
Rating: 4 stars
11/23/2013
Just curious. Why the bread at the bottom? Any reason behind it?? Because as you say in your video it got burned. But all the cream that got soaked in it made it amazing. Why not just toast it and add it in the final 20 mins when the cream is added. Thanks. Read More
(9)