*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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!
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.
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.
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!!
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!
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.
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