Recipes

Million Dollar Chicken

by StudioLink Recipe.
July 07, 2025
View the Studiolink

Made by Toni

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Golden roasted chicken gets a rich, tangy finish from crème fraîche mixed with garlic, shallot, lemon, and fresh herbs. The coating cooks into the seasoned skin, creating a flavorful whole-chicken dinner with juicy meat and beautifully browned edges.

Rack + tray

Equipment

Oven

Cooking method

Ingredients:

0.5x
1x
2x
4x
 
For the Chicken
  •   1 whole chicken
  •   1/2 tbsp kosher salt
  •   1/2 tbsp paprika
  •   1/2 tbsp Italian seasoning
  •   2 tbsp extra virgin olive oil
 
For the Sauce
  •   1/2 cup creme frraiche (or full fat Greek yogurt)
  •   8 cloves garlic (crushed)
  •   1 large shallot (crushed)
  •   1/2 lemon (juiced)
  •   2 tbsp rosemary (chopped)
  •   1 tbsp parsley (chopped)
  •   1/2 tsp red pepper flakes
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Prepare the chicken. Preheat the oven to 400°F. Place an oven-safe wire rack over a rimmed baking sheet. Pat the spatchcocked WHOLE CHICKEN dry.
  2. Season and begin roasting. Rub the chicken with OLIVE OIL, then season evenly with KOSHER SALT, PAPRIKA, and ITALIAN SEASONING. Place skin-side up on the rack and roast for approximately 35–45 minutes.
  3. Make the garlic-herb coating. Mix the CRÈME FRAÎCHE or FULL-FAT GREEK YOGURT with the CRUSHED GARLIC, CRUSHED SHALLOT, LEMON JUICE, CHOPPED ROSEMARY, CHOPPED PARSLEY, and RED PEPPER FLAKES.
  4. Coat and finish roasting. Spoon dollops of the mixture over the chicken and spread gently across the surface. Return to the oven for approximately 15 minutes more, continuing as needed until the thickest parts of the breast and thigh reach at least 165°F, checking away from the bone.
  5. Carve and serve. Transfer the cooked chicken to a serving platter or cutting board, then carve into portions.

Cooking tip: Ask the butcher to spatchcock the chicken for easier preparation. Cooking time varies with the bird’s size; use a thermometer to confirm doneness.

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