Standard Grill Million Dollar Chicken

• 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

1. 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.
2. 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.
3. 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.
4. drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices.
5. While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper.
6. 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.
7. 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.
8. Garnish with lemon wedges and maldon salt.

whole chickens, kosher salt, fresh ground black pepper, bay leaf, lemon, garlic, thyme, olive oil, bread, salt, creme fraiche, lemon, shallots, aleppo pepper

Taken from www.food.com/recipe/standard-grill-million-dollar-chicken-532333 (may not work)