This delicious Barefoot Contessa Million Dollar Chicken is a simple yet indulgent roast with a creamy, tangy glaze. It’s easy to make with everyday ingredients like garlic, lemon, and thyme. The crispy sourdough soaks up all the rich flavors, making it a must-try for a perfect Sunday roast or a special family dinner!
Ingredients Needed
For the Chicken:
- 1.6 kg whole chicken, preferably organic
- Kosher salt
- Freshly ground black pepper
- 3 to 4 garlic cloves, lightly smashed
- 1 lemon
- 1 bay leaf
- 5 sprigs fresh thyme
- Olive oil
- 1 slice sourdough, cut 2 cm thick (day-old bread is perfect!)
- Maldon salt
For the Crème Fraîche Glaze:
- 240 ml crème fraîche
- 1 lemon, zested and juiced
- 1 tablespoon shallots, grated on a fine zester
- 1 teaspoon Aleppo pepper
How To Make Million Dollar Chicken Recipe
- Prepare for Roasting: Remove the chicken from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat the oven to 220°C (200°C fan/gas mark 7). Lightly oil a roasting pan with olive oil. Place the slice of sourdough bread in the centre of the pan and set the chicken on top. Drizzle the chicken with olive oil or brush it with melted butter.
- Roast the Chicken: Roast in the preheated oven for 40–50 minutes, basting every 12–15 minutes with pan drippings.
- Prepare the Glaze: In a small bowl, whisk together crème fraîche, lemon zest, lemon juice, grated shallots, and Aleppo pepper.
- Glaze and Finish: When the chicken is nearly done (juices running pink, legs slightly wiggling), brush it with the crème fraîche glaze. Let the glaze caramelise, then brush on another layer and allow it to caramelise again. Once fully cooked, the chicken should be golden brown with crispy skin.
- Rest and Serve: Let the chicken rest for 10 minutes before slicing. Cut the sourdough into 2–4 pieces to serve alongside the chicken. Garnish with lemon wedges and a sprinkle of Maldon salt.
- Alternative Broiler Method: Roast the chicken until nearly done, then let it rest. Cut the chicken in half and brush with the crème fraîche glaze. Broil until golden brown and crispy, brushing with more glaze as needed.
Recipe Tips
- Season in Advance: Salt the chicken the day before cooking. This helps it stay juicy and adds flavour to every bite.
- Use a Meat Thermometer: To ensure perfect cooking, check the internal temperature. It should be 75°C at the thickest part of the chicken.
- Baste Frequently: Basting every 12–15 minutes keeps the chicken moist and gives the skin a rich, golden colour.
- Let the Chicken Rest: Resting for 10 minutes after cooking allows the juices to redistribute, making the meat tender.
- Crispy Bread Trick: For extra crispy sourdough, flip it halfway through roasting so both sides get golden brown.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover million dollar chicken in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap leftover million dollar chicken in foil or place it in a sealed freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftover million dollar chicken in the oven at 350°F for 10–15 minutes for best texture. Grill for crispier skin. Avoid microwaving.
Nutrition Facts
Serving Size: 1 serving (approximately 200g)
- Calories: 493
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 700mg
- Potassium: 400mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 45g
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Barefoot Contessa Million Dollar Chicken Recipe
Description
This delicious Barefoot Contessa Million Dollar Chicken is a simple yet indulgent roast with a creamy, tangy glaze. It’s easy to make with everyday ingredients like garlic, lemon, and thyme. The crispy sourdough soaks up all the rich flavors, making it a must-try for a perfect Sunday roast or a special family dinner!
Ingredients
For the Chicken:
For the Crème Fraîche Glaze:
Instructions
- Prepare for Roasting: Remove the chicken from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat the oven to 220°C (200°C fan/gas mark 7). Lightly oil a roasting pan with olive oil. Place the slice of sourdough bread in the centre of the pan and set the chicken on top. Drizzle the chicken with olive oil or brush it with melted butter.
- Roast the Chicken: Roast in the preheated oven for 40–50 minutes, basting every 12–15 minutes with pan drippings.
- Prepare the Glaze: In a small bowl, whisk together crème fraîche, lemon zest, lemon juice, grated shallots, and Aleppo pepper.
- Glaze and Finish: When the chicken is nearly done (juices running pink, legs slightly wiggling), brush it with the crème fraîche glaze. Let the glaze caramelise, then brush on another layer and allow it to caramelise again. Once fully cooked, the chicken should be golden brown with crispy skin.
- Rest and Serve: Let the chicken rest for 10 minutes before slicing. Cut the sourdough into 2–4 pieces to serve alongside the chicken. Garnish with lemon wedges and a sprinkle of Maldon salt.
- Alternative Broiler Method: Roast the chicken until nearly done, then let it rest. Cut the chicken in half and brush with the crème fraîche glaze. Broil until golden brown and crispy, brushing with more glaze as needed.
(Optional: Truss the chicken with butcher twine, but this is not necessary.)
Notes
- Season in Advance: Salt the chicken the day before cooking. This helps it stay juicy and adds flavour to every bite.
- Use a Meat Thermometer: To ensure perfect cooking, check the internal temperature. It should be 75°C at the thickest part of the chicken.
- Baste Frequently: Basting every 12–15 minutes keeps the chicken moist and gives the skin a rich, golden colour.
- Let the Chicken Rest: Resting for 10 minutes after cooking allows the juices to redistribute, making the meat tender.
- Crispy Bread Trick: For extra crispy sourdough, flip it halfway through roasting so both sides get golden brown.
Barefoot Contessa Million Dollar Chicken Recipe