Million Dollar Chicken lives up to its name, with rich satisfying flavors – a golden roasted skin and juicy – tender meat!
Million Dollar Chicken doesn’t break the bank to make- it just tastes like it! It’s juicy, tender, and delicious! According to the Inside Edition Million Dollar Chicken recipe actually debuted over ten years ago after winning the Pillsbury Bake-Off for a cool $1 million. However, the 1 Million Dollar Chicken recipe Oprah tried all those years ago was a very different version than current recipes. Thanks to social media, Million Dollar Chicken Youtube hits have skyrocketed, and this recipe is back in the spotlight. All I can say is- thank heavens! It’s too good to be forgotten!
Similar to the Million Dollar Chicken Chef Resha puts out, this juicy chicken is packed with layers of flavor! Those luscious layers of flavor take time to develop, so you have to start this dish a day in advance. Just like my Buttermilk Roasted Chicken, the secret is in the timing. It’s worth the wait! I confident this is a 1 Million Dollar Chicken Oprah would approve of! If you want to carry the million dollar theme through the whole meal, make my Million Dollar Pie for dessert!
How to Make Million Dollar Chicken
Don’t let the prep intimidate you, it takes a little work to earn the title of – Million Dollar Chicken!
On the day before: mix butter and spices to make the seasoned butter. Rub mixture under chicken skin. Squeeze ½ a lemon into the cavity followed by thyme, garlic, bay leaves, salt, and pepper. Then stuff the bird. Squeeze the other half of the lemon on the outside of the chicken. Put the seasoned chicken in a container and wrap well. Refrigerate overnight.
To Cook: Rest chicken for 30 minutes while preheating. Drizzle olive oil on bottom of baking pan and place slices of bread in the oil. Put the chicken on top of the bread. Drizzle the chicken with olive oil and put in the oven. Roast, basting every 12-15 minutes. Combine all the ingredients for the glaze. Add the glaze in three layers, roasting for five minutes in between coats. Once the glaze is caramelized, let the chicken rest for 10 minutes. Cut and serve with a slice of sourdough bread.
Step By Step: How to Make Million Dollar Chicken
1. A day before serving: Mix butter and spices to make the seasoned butter. Rub mixture under chicken skin. Squeeze ½ a lemon into the cavity followed by thyme, garlic, bay leaves, salt, and pepper. Then stuff the bird. Squeeze the other half of the lemon on the outside of the chicken. Put the seasoned chicken in a container and wrap well. Refrigerate overnight.
2. To Cook: Rest chicken for 30 minutes while preheating. Drizzle olive oil on bottom of baking pan and place slices of bread in the oil. Put the chicken on top of the bread. Drizzle the chicken with olive oil and put in the oven. Roast, basting every 12-15 minutes.
3. Combine all the ingredients for the glaze.
4. Add the glaze in three layers, roasting for five minutes in between coats. Once the glaze is caramelized, let the chicken rest for 10 minutes. Cut and serve with a slice of sourdough bread.
More Amazing Million Dollar Recipes:
Million Dollar Spaghetti
Want to take your spaghetti to the next level? Try my Million Dollar Spaghetti and catapult plain-Jane spaghetti to creamy, cheesy indulgence!
Million Dollar Spaghetti Casserole
I love baked spaghetti, and this version tastes as good as it sounds. Million Dollar Spaghetti Casserole layers classic spaghetti flavors with million dollar decadence. Add in chicken to make Million Dollar Chicken Spaghetti!
Million Dollar Dip
One thing that million dollar recipes have in common is they’re all sumptuous and luxurious. Million Dollar Dip is no exception. Skip the ranch dip in favor of delicious creamy dip that goes with everything from chips to veggies!
Favorite Things To Serve With:
- Pesto Pasta Salad
- Mediterranean Salad
- Roasted Green Beans
- Broccoli Cauliflower Casserole
- Cucumber Tomato Salad
Recipe Notes for Million Dollar Chicken
Sourdough Bread– The bread is one of the best parts of this recipe. You do not want to skip it, though the chicken cooks fine without it. The original Million Dollar Chicken recipe included stuffing, but this ‘stuffing’ isn’t your ordinary Thanksgiving stuffing. The bread gets brown and crispy on the pan side but stays moist where the chicken sits on top of it. It soaks up loads of flavor too! Like with the Million Dollar Chicken Resha makes, the bread is the unsung hero of the dish! Sourdough is the best choice for bread since it can hold up the weight of the chicken and not get mushy. Wheat, white, or other soft breads won’t work!
Resting the meat– I know it’s torture to wait for 10 minutes before digging in, but resting the meat in this recipe is crucial. The glaze has formed a nice, crispy coating that locks moisture in the chicken. If you cut into it right away, you’ll lose most of that moisture. Let it sit for about 10 minutes and allow the juice to settle back into the meat. This is an important tip for success consistently discussed in the variations of this recipe, including Million Dollar Chicken Carnaldish puts out.
Baking vs. Roasting– There are distinct differences in these techniques, but here’s the short version. Roasting is done at a higher temperature (over 400°) with the focus on forming a crispy, brown crust on the outside of the food. It’s used for things that hold their own structure when they go into the oven, like meat and veggies. Baking is typically done at a lower temperature and while it can brown the outside, the focus is on setting up the internal structure of the food, like cakes and bread that have to bake to hold their shape.
Creme Fraiche– This ingredient packaging is slightly inconsistent, so I’ve given a range that works. Creme Fraiche isn’t the same thing as sour cream! It’s much creamier, less tangy, and more liquidy than sour cream. If you can’t find it, you can make creme fraiche by combining 2 cups of heavy whipping cream with 2 tablespoon of buttermilk. Cover it loosely and let it sit at room temperature for 12 hours or until it is thickened. Give it a good stir, and it will hold in the fridge for about 10 days. You could also use plain ol’ sour cream or for more ideas….
Prep time- If you want the full flavor punch of this dish- and trust me, you do- you can’t shortcut the prep time. You’ll need to plan ahead to start the day before. It is so worth it in the end!
Aleppo Pepper– This can sometimes be tough to find on the shelf at the grocery store, though it is easily found online. Aleppo peppers have a medium heat and tangy, cumin-like undertones. It truly enhances the complimenting flavors of the dish. However, if you can’t get your hands on any, try a bit of sweet paprika and dash of cayenne pepper as a substitute.
Million Dollar Chicken Recipe
I can give you a million reasons you gonna want to try this Million Dollar Chicken recipe! I know you’re going to love it as much as I do. Get ready for rave reviews and be prepared- they’re gonna want seconds!
SAVE THIS MILLION DOLLAR CHICKEN
TO YOUR CHICKEN OR DINNER BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
Million Dollar Chicken
- 1 4-5 pounds roasting chicken
- 1/4 Cup unsalted butter, at room temperature
- 1 zest of one whole lemon
- 4-6 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lemons, divided
- 6 cloves garlic, peeled and lightly smashed
- 2 bay leaves
- 10 sprigs fresh thyme
- salt and pepper
- 1 (¾ thick) slice sourdough, day old
- olive oil
Creme Fraiche Glaze:
- 7.5 - 8 ounces creme fraiche
- 1 zest and juice of lemon
- 1 tablespoon shallots, grated
- 1 teaspoon Aleppo pepper
- 1 lemon, cut into wedges - optional
- 6 sprigs fresh thyme, optional
Day Before Serving:
- The day before serving the chicken, in a small mixing bowl, use a fork to mash together butter, zest of 1 lemon, 1 tablespoon chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. With fingers, carefully loosen the skin around the chicken breast, leg, and thigh. Spread butter mixture evenly under the skin on breast and upper leg meat.
- Squeeze the juice of 1/2 a lemon into the chicken cavity, then season the cavity well with salt and pepper. Stuff the cavity of the chicken with the smashed garlic, 1 of the lemons cut into wedges, bay leaves, and 10 thyme sprigs.
- Place chicken on a rimmed baking sheet or plate and squeeze the juice of the remaining 1/2 lemon over the chicken and sprinkle lightly with salt and pepper. Cover and refrigerate overnight.
- On the day of serving, remove chicken from fridge and set on the counter for 30 minutes. Position rack in bottom third of oven and preheat oven 450 degrees.
- Using olive oil, lightly oil a 9X13 inch baking/roasting dish and place the slice of sourdough in the center of the dish, then place chicken on top of the bread. Drizzle the chicken generously with olive oil, allowing about 2 tablespoons of extra oil to accumulate in the bottom of the pan.
- Place dish in preheated oven. Baste every 12-15 minutes, with pan drippings, about roast 40-50 minutes.
- Prepare glaze while chicken roasts; mix together until well combined.
- As soon as the chicken is almost cooked through (the skin on the drumstick just begins to split or it becomes easy to wiggle), slather on a layer of the creme fraiche glaze using a pastry brush. Continue to roast for 5 minutes.
- Slather on another layer of the glaze and roast for another 5 minutes. If the wings or legs are browning too quickly, cover loosely with a small piece of aluminum foil.
- Apply one last layer of the glaze and place under the broiler, watching closely, until the glaze caramelizes. At this point, the chicken should be cooked through and nicely browned.
- Let the chicken rest for 10 minutes then carve. Cut the sourdough into 4 pieces and serve with the chicken.
- Resting the chicken is crucial. Let it sit for about 10 minutes and allow the juice to settle back into the meat.
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