Best 2 The Standard Grill Million Dollar Chicken Recipes

Indulge in a culinary masterpiece with our Million Dollar Chicken recipe, a tantalizing dish that lives up to its name with its rich flavors and captivating presentation. This delectable creation features tender chicken breasts marinated in a symphony of savory spices, then expertly grilled to perfection. Served atop a bed of fluffy mashed potatoes and accompanied by a luscious homemade gravy, this dish is sure to impress even the most discerning palate.

But that's not all! This article also offers a delightful array of complementary recipes to elevate your dining experience. Discover the secrets of creating a creamy and flavorful Mashed Potato Bar, complete with a variety of delectable toppings to customize your side dish. Learn the art of crafting a rich and velvety Homemade Gravy, adding depth and flavor to your chicken and mashed potatoes.

Explore the vibrant flavors of a refreshing Cucumber Salad, providing a crisp and tangy contrast to the richness of the main course. Elevate your meal with a zesty Salsa Verde, adding a burst of herbaceousness and tang to your chicken and potatoes. And for a sweet and satisfying finish, indulge in a classic Fruit Salad, featuring a medley of fresh fruits tossed in a light and refreshing dressing.

With our Million Dollar Chicken recipe and its accompanying side dishes, you'll have everything you need to create a memorable meal that will leave your guests raving. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

MILLION DOLLAR CHICKEN

Million Dollar Chicken image

This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

Ingredients

1 (4.5 pound) whole chicken
salt and ground black pepper to taste
1 lemon, halved
3 cloves garlic, peeled
1 bunch fresh thyme
1 bay leaf
2 tablespoons olive oil, or as needed - divided
3 thick slices day-old sourdough French bread
1 tablespoon olive oil
1 cup creme fraiche
1 tablespoon peeled and grated shallot
1 teaspoon Aleppo pepper
lemon juice, or to taste
1 teaspoon lemon zest
3 chive blossoms for garnish, chopped

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
Bake chicken in the preheated oven for 1 hour.
Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Nutrition Facts : Calories 687.3 calories, Carbohydrate 15.5 g, Cholesterol 199.8 mg, Fat 47.9 g, Fiber 2.2 g, Protein 49.9 g, SaturatedFat 17.7 g, Sodium 269.3 mg, Sugar 2.1 g

STANDARD GRILL MILLION DOLLAR CHICKEN

Standard Grill Million Dollar Chicken image

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

Ingredients

3 1/2 lbs whole chickens, preferably organic
kosher salt
fresh ground black pepper
1 bay leaf
1 lemon
3 -4 garlic cloves, lightly smashed
5 sprigs fresh thyme
olive oil
2 -4 slices stale bread, cut 3/4 inches thick (or more)
maldon salt (I left this out)
1/2 cup creme fraiche
1/2 lemon, zested and juiced
1 1/2 teaspoons grated shallots
1/2 teaspoon aleppo pepper

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

Tips:

Use a meat mallet to tenderize the chicken breasts. This will help them cook evenly and prevent them from drying out.
Marinate the chicken in buttermilk for at least 30 minutes. This will help to keep the chicken moist and flavorful.
Use a seasoned breadcrumb mixture. This will give the chicken a crispy, flavorful coating.
Cook the chicken over medium-high heat. This will help to create a crispy coating and prevent the chicken from drying out.
Serve the chicken with your favorite dipping sauce. Some popular options include honey mustard, barbecue sauce, or ranch dressing.

Conclusion:

The Standard Grill Million Dollar Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and juicy, with a crispy, flavorful coating. The buttermilk marinade and seasoned breadcrumb mixture help to create a dish that is both flavorful and moist. Serve the chicken with your favorite dipping sauce and enjoy!