sexy chicken & bread

Name: Sexy Chicken & Bread
Prep time: 10 min
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 - whole chicken; - salt and pepper; 8 clove(s) garlic; 1 sprig(s) thyme; 1 sprig(s) rosemary; 2 - bay leaves; 1 small onion halved; 4 tablespoon(s) olive oil divided; 4 slice(s) thick sour dough bread; 1 jar(s) creme fraiche; 1 small shallot grated; 1 teaspoon(s) ground aleppo pepper; - juice and zest of 1 lemon; 1 tablespoon(s) ground sage; - chopped chives for garnish

12 Pinches 2 Photos

barbara lentz

beulah, MI

Updated on Dec 31, 2017

I call this chicken sexy because the creme fraiche mixture gives the skin such a gorgeous brown color and the meat is kept moist and delicious. Serving it with the bread is a little play on stuffing. It is just yummy

Rate

prep time 10 Min

cook time 2 Hr

method Roast

yield 4-6 serving(s)

Ingredients

1 - whole chicken
- salt and pepper
8 cloves garlic
1 sprig thyme
1 sprig rosemary
2 - bay leaves
1 small onion halved
4 tablespoons olive oil divided
4 slices thick sour dough bread
1 jar creme fraiche
1 small shallot grated
1 teaspoon ground aleppo pepper
- juice and zest of 1 lemon
1 tablespoon ground sage
- chopped chives for garnish

How To Make sexy chicken & bread

Step 1

Preheat oven 350 degrees Season the inside of the chicken cavity with salt and pepper place the garlic cloves, thyme, rosemary, and the halved onion in the cavity. Tie the legs together with butchers twine. Drizzle two tbsp olive oil over the chicken and season the skin with salt. Drizzle the other two tbsp olive oil in the baking pan. Place the sourdough bread in the pan and swirl it around in the olive oil. Set the chicken on top of the bread slices. Place in oven and bake for one hour.

Step 2

Remove the chicken and turn the bread over it should be very brown. Place the chicken back on the bread. Mix the creme fraiche with the shallot, aleppo pepper, lemon juice and zest. Brush the creme Fraiche mixture over the chicken. Place back in oven and roast another 30 minutes. Remove from oven and brush the skin again with the creme fraiche mixture. Bake another 15 minutes.
Step 3

With the remaining creme fraiche mixture place it in a saucepan and cook on the stove stirring constantly until it reduces down a bit.
Step 4

Remove the chicken from the oven and place on carving board. Tent with foil and let rest 15 minutes. Cut the bread up into pieces and mix with the sage.
Step 5

Cut the chicken into pieces and serve with the bread garnished with chives
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