Description
Million Dollar Chicken promises pure culinary luxury with Ina Garten’s signature roasting technique. Rich herb-infused flavors and crispy golden skin make this roast chicken a memorable centerpiece that will delight dinner guests and elevate home cooking.
Ingredients
Scale
Main Protein:
- 1.6 kg (3.5 pounds) whole chicken, preferably organic
Herbs and Aromatics:
- 3 to 4 garlic cloves, lightly smashed
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
Seasoning and Additional Ingredients:
- Kosher salt
- Freshly ground black pepper
- 1 lemon
- 1 lemon, zested and juiced
- Olive oil
- 1 slice sourdough, cut 2 cm (0.8 inches) thick
- Maldon salt
- 240 ml (8 fluid ounces) crème fraîche
Instructions
- Temper the chicken by removing it from the refrigerator 30 minutes before cooking to ensure even roasting. Preheat the oven to 425°F (220°C). Lightly coat a roasting pan with olive oil and place a slice of sourdough bread in the center as a flavorful base for the chicken.
- Position the chicken on the bread, then generously drizzle with olive oil or brush with melted butter, ensuring complete coverage for a golden, crispy exterior.
- Transfer the chicken to the preheated oven and roast for 40-50 minutes. Every 12-15 minutes, baste the chicken with the accumulated pan drippings to maintain moisture and enhance flavor.
- While the chicken roasts, prepare the creamy glaze by whisking together crème fraîche, finely grated lemon zest, fresh lemon juice, minced shallots, and Aleppo pepper in a small mixing bowl.
- As the chicken nears completion (when juices run slightly pink and legs move easily), begin glazing. Apply the first layer of crème fraîche mixture, allowing it to caramelize under the intense heat.
- Repeat the glazing process, brushing on a second layer and letting it caramelize. The chicken should develop a rich, golden-brown color with a crispy, glossy skin.
- Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender meat.
- Slice the sourdough bread into 2-4 pieces and arrange alongside the chicken. Garnish with fresh lemon wedges and a sprinkle of Maldon salt for an extra burst of flavor.
- Alternative method: For a more intense caramelization, roast the chicken until nearly done, then cut in half. Brush with the crème fraîche glaze and broil until achieving a golden, crispy finish.
Notes
- Marinate overnight to infuse deep, complex flavors into every fiber of the chicken.
- Invest in a reliable meat thermometer for foolproof doneness without cutting into the meat.
- Drizzle olive oil generously before roasting to help create a beautifully crisp, golden skin.
- Allow chicken to sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat the chicken completely dry with paper towels to achieve maximum crispiness and perfect browning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 493
- Sugar: 1g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg