Roasted Million Dollar Chicken

million dollar roast chicken in a cast iron skillet

4.95 from 20 votes

Roasted Million Dollar Chicken

This Million Dollar Chicken is roasted until the skin is golden and crisp, then brushed with a rich crème fraîche glaze that melts into the pan with lemon and shallots. It’s roasted over thick slices of bread that soak up every bit of flavor, making them crispy on the edges and buttery in the center.

This is the kind of recipe you crave in the colder months and you want something comforting but elevated. Simple to make, deeply satisfying, and so luxurious.

Prep Time10

Cook Time55

Dry Brine1 30

Total Time2 35

Course: Dinner

Cuisine: American

Servings: servings

Calories: 603kcal

Author: Eden Westbrook

Equipment

Ingredients

4.5 lb whole chicken gizzards removed
4½ teaspoon kosher salt for dry brining
1 whole head garlic cut horizontally
1 lemon quartered
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
½ tablespoon regular olive oil
2 slices day old bread sliced 1 inch thick each
1½ tablespoon regular olive oil not extra virgin
flaky salt for serving

Creme Fraiche Glaze

½ cup creme fraiche
1 lemon zest and juice
½ shallot finely grated
1 teaspoon aleppo pepper

Instructions

Dry Brine and Truss

Season the chicken with the kosher salt inside the cavity and all over the skin, in every nook and cranny.
4.5 lb whole chicken, 4½ teaspoon kosher salt
Tuck the herbs, garlic halves, and lemon quarters into the chicken cavity, then tie the legs together with butcher's twine.
1 whole head garlic, 1 lemon, 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves
Set the chicken on a wire rack over a baking sheet and let dry brine in the fridge overnight. You can do this the morning of or even 1 hour before roasting to impart flavor.

Roast the Chicken

Take the chicken out of the fridge 30 to 60 minutes before roasting to take the chill off. This helps it cook evenly and keeps the skin from tearing. Meanwhile, preheat the oven to 450ºF (230ºC)
Lightly drizzle about ½ tablespoon of olive oil onto the 10-inch cast iron skillet (or other oven-safe skillet). Lay the bread slices in the center and place the chicken directly on top of the bread and tuck the wing tips under the breasts so they don't burn.
½ tablespoon regular olive oil, 2 slices day old bread
Drizzle the rest of the olive oil all over the chicken, then roast it for 30 minutes.
1½ tablespoon regular olive oil
While the chicken is roasting, whisk together the ingredients for the creme fraiche glaze in a small bowl. Set aside.
½ cup creme fraiche, 1 lemon, ½ shallot, 1 teaspoon aleppo pepper
After the first 30 minutes of roasting, brush half of the crème fraîche glaze over the chicken. Roast for another 15 minutes, then brush on the remaining glaze. Continue roasting until the thickest part of the thigh (without touching the bone) reaches 165–170ºF, about 50 to 60 minutes total.
Remove the chicken from the oven and let rest for 10 minutes before cutting and serving wit the bread in pieces. Serve with a pinch of flaky salt over the chicken.
flaky salt

Notes

Recipe adapted from The Standard Grill Million Dollar Chicken Recipe

Chef's Tips

Using a meat thermometer instead of relying on time will give you the best results.
Since we're cooking at such high temps, keep an eye on the color. If the chicken is browning too fast (especially after glazing) tent the chicken with foil during the last 15 minutes.
Sub the Aleppo pepper for ancho chili powder, urfa biber (another Turkish pepper), or paprika with a tiny pinch of cayenne.
Face the breast toward the cooler part of the oven (usually the front). The back runs hotter, so this helps the thighs cook through without drying out the breast.

Nutrition