A roasted whole chicken stuffed with garlic, lemon, and rosemary, and brushed with a luxurious creme fraiche, with giant croutons underneath!
4lbwhole chickenpatted very dry with a paper towel
freshly ground black pepper
2sprigs fresh rosemary
21.5 inch thickpiece of day-old sourdough bread
zest of 1/2 a lemon
juice of 1/2 a lemon
1/2tspaleppo pepper, gochujaru flakes, or smoked paprika
Take the chicken out of the fridge 30 minutes before roasting, then preheat the oven to 475 degrees F.
Season the inside cavity of the chicken generously with salt and pepper, then stuff the cavity with the garlic, lemon, bay leaf, and rosemary. Truss the chicken with kitchen twine, then season the outside all over with plenty of salt and pepper.
Place the pieces of bread in a cast iron skillet and set the trussed chicken on top of the bread.
Roast the chicken for 25 minutes, then reduce the temperature to 400, and continue cooking for approximately 40-50 more minutes (this time varies depending on bird size).
While the chicken roasts, mix together the creme fraiche, lemon zest, lemon juice, and pepper flakes. Set aside.
When the chicken is almost done cooking and reading at about 150 degrees F, brush the chicken all over with the creme fraiche mixture (you will not use all of the creme fraiche). Continue roasting the chicken until it reads 165 degrees F between the breast and the thigh/leg, which should take about 10 more minutes.
Remove the chicken to a board, and let it rest for at least 15 minutes before carving. Slice the bread into pieces to be served with the chicken. Enjoy!
*A general guide is 1 tsp of kosher salt per pound of meat.Recipe method adapted from the Standard Grill.