STANDARD GRILL MILLION DOLLAR CHICKEN
This came from the Standard Grill in NYC by way of Ina Garten. The best part of the meal is the bread that bakes under the chicken according to some. Make sure it is stale and thick, preferably sourdough. I had a 41/2 lb chicken and adjusted the cooking time. I did not have Aleppo pepper and subbed paprika and cayenne 4-1 ratio.
Provided by surus
Categories Whole Chicken
Time P1DT2h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- The day before you plan to cook the chicken, season inside and out with salt and pepper. Stuff with quartered lemon, bay leaf, garlic and thyme. Refrigerate.
- On the day you plan to cook the chicken take it out 30 minutes before you plan to roast it. Set oven to 425-450.
- in a pan just large enough to hold the chicken ( I used a cast iron skillet) oil the pan lightly and place the bread in the pan. Only use as much bread as will be under the chicken or else it will burn. Place the chicken on the bread.
- drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices.
- While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper.
- When the chicken is almost done brush on a bit of the glaze and cook another 5 minutes. The glaze will caramelize. Repeat a second time.
- When the chicken is done remove from oven and let rest 10 minutes. The bread should be crisp on the bottom (mine was black) and moist and juicy on the top. Cut the bread into 2-3 pieces and serve with the chicken.
- Garnish with lemon wedges and maldon salt.
Nutrition Facts : Calories 700.3, Fat 52.1, SaturatedFat 18.6, Cholesterol 227.9, Sodium 250.5, Carbohydrate 10.2, Fiber 1, Sugar 1.1, Protein 45.9
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