Million Dollar Chicken

Name: Million Dollar Chicken
Total time: 5400 s
Cuisine: American
Ingredients: 1 cup Creme Fraiche; 1 lemon; 1 grated shallot; 5-6 sprigs thyme; 1 (4-5lb)chicken; 2 pcs sourdough bread; 1 bay leaf; 4 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic minced; 1 roasting pan; Lemon zest

DubF @DubF

So... Chef John from another site posted this recipe and I wanted to give it a shot. Loads of flavor and it's really easy to make!

DubF @DubF

So... Chef John from another site posted this recipe and I wanted to give it a shot. Loads of flavor and it's really easy to make!

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Ingredients

90 min

1 cupCreme Fraiche
1lemon
1grated shallot
5-6 sprigsthyme
1(4-5lb)chicken
2 pcssourdough bread
1bay leaf
4 tbspolive oil
2 tbsplemon juice
3 clovesgarlic minced
1roasting pan
Lemon zest

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Steps

90 min

1

Preheat oven to 400°F/200°C. Season the entire chicken with salt and pepper to taste. Season the cavity in the chicken as well. Squeeze the lemon juice into the cavity, add the garlic and thyme to the cavity too. I let mine marinate overnight but you can continue from here. Wrap the chicken legs with string if you have it.
2

Prep the roasting pan. Spread 2 tbsp olive oil onto the pan. Lay your bread into the pan. Use 1tbsp oil and drizzle onto the bread. Place the chicken on the bread.
3

Put chicken into the oven.
4

Prep the creme fraiche glaze. In a bowl, add creme fraiche, shallot, lemon zest, and lemon juice. Stir and place in fridge.
5

After 60 min, remove roasting pan from oven and lift the chicken. Flip the bread over. Place chicken back on the bread and drizzle your glaze on the chicken. Go to town!
6

Glaze chicken every 10 min, 3 times. It won't dry out. Trust the process!
7

Warm the remaining glaze up.
8

Slice the chicken to make 8 pieces. Breasts, legs and thighs. Drizzle the remaining sauce onto the chicken.
9

Serve warm!