Million Dollar Chicken on the Big Green Egg

This is a recipe for The Standard Grill's Million Dollar Chicken adapted for the Big Green Egg.
Ingredients:
1 (4.5 pound) whole chicken
salt and black pepper
1 lemon, halved
3 cloves garlic, peeled
1 bunch fresh thyme
1 bay leaf
2 tablespoons olive oil
3 thick slices day-old sourdough
1 tablespoon olive oil
1 cup creme fraiche
1 tablespoon peeled and grated shallot
1 teaspoon Harissa
lemon juice
1 teaspoon lemon zest
Directions:
Mix crème fraiche, grated shallot, and Harissa together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.Preheat Big Green Egg to 450°
Season inside of the chicken with salt and black pepper. Squeeze lemon halves into the chicken 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 Big Green Egg for 1 hour.
Lift chicken off bread slices 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 the Big Green Egg and cook for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. Cook 10 more minutes. Remove chicken from the Big Green Egg 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°
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.
Serve with Arugula Salad.

[@paulgreive]

This looks incredible - can't wait to try it out! Thanks for supporting Pasturebird - it means a lot to see the same level of care that we give these birds going into the kitchen. - Farmer Paul

[@TheBBQBuddha]

It’s my great pleasure to support your mission!

[@jasybrigde4136]

@@TheBBQBuddha dear 190 degrees u mean. 375 Fahrenheit is 190 degrees . Did u cook the chicken on 190 degrees? Thx

[@CptnRon302]

That’s a great video sir. I knew you couldn’t resist the creme fraiche spoon lick! That chicken looks incredible.

[@TheBBQBuddha]

Thank you captain 👊🏻

[@lavorisjoyner3728]

I’m Making This Tomorrow! Got my husband then BGE for Christmas and we had your Prime Rib- It was awesome! Thanks BBQ Buddha. I’m excited about this chicken for tomorrow. Getting ready to spatchcock my bird and salt it. I’ll be back! M. Ademosu

[@ankeeickwinkel8567]

It’s a very nice video ! Thank you from Germany 🇩🇪 😊

[@TheBBQBuddha]

Thank you 🙏

[@BiggernoksBBQ]

Great chicken. i will try it tomorrow! best greetings from germany!!!

[@TheBBQBuddha]

Thank you 🙏

[@donnergrigsby7979]

Thanks Buddha; going for it today. Appreciate the alternate choices on the spice options and that you walk through it step by step...

[@TheBBQBuddha]

Merry Christmas 🎄

[@MeatyMike]

awesome looking chicken. that creme fraiche is next level. nicely done. just subscribed look forward to seeing more cooks on your channel- cheers

[@TheBBQBuddha]

Thank you for the sub and kind words!

[@MeatyMike]

The BBQ Buddha you’re welcome !

[@lavorisjoyner3728]

I second this! Definitely looking for more of his Videos!

[@rskulas]

Awesome looking recipe! I am adding this one to my to-do list on the BGE.

[@TheBBQBuddha]

Thank you Ron 👊🏻

[@paulglass3773]

Looks delicious ! Can't wait to try it!

[@TheBBQBuddha]

Thank you 🙏

[@sameerdeewan9804]

It's delicious I have made it 😋😋😋 Thanks sir

[@TheBBQBuddha]

Great 👍

[@darksideofthegrill]

best chicken i ever had!

[@TheBBQBuddha]

Thank you brother 🙏

[@jamesphillips7341]

This is my dish today. It’s 23 degrees out and I have some world class IPAs and hassleback redskins to grill along side of. Gonna be a good day.

[@TheBBQBuddha]

Sounds PERFECT my brother ☺️

[@ryanduncan9737]

Looks great...i will try this soon and let you know the results

[@TheBBQBuddha]

Thank you 🙏

[@SaintMichael82]

10:43 me at the beach getting the sun cream.

[@TheBBQBuddha]

Haha

[@ryanduncan9737]

Hey...I just made this for my fiance. It was awesome and will definately be done again. What do you think about doing this on a turkey?

[@TheBBQBuddha]

Just watch the timing but the concept should work!

[@brucehenderson9433]

Looks awesome! Can you tell me the approximate size of the chicken you used, and the size of the cast iron pan?

[@TheBBQBuddha]

4 - 5 pound chicken and 12” cast iron pan... oh and thank you 🙏

[@VK-zj7ur]

Nice. Put the aluminium foil under the pan to prevent the overheating. Just an idea

[@TheBBQBuddha]

Great idea 💡

[@billylacy9846]

Did you cook over direct heat?

[@TheBBQBuddha]

Indirect

[@hegedus9570]

Questions. Is there a reason you don't inject the breast while you cook? Also what about putting tinfoil over the chicken after you take it off so it stay moist while it cools down and doesn't dry out?

[@TheBBQBuddha]

Recipe doesn’t call for injecting… I suppose you could. You can always rest with a foil tent but as the meat cools and releases moisture it falls back in to the skin after getting the foil tent causing skin to get rubbery.

[@alvinarebel6759]

what size is the cast iron pan

[@TheBBQBuddha]

12”

[@FRAEGAN]

🤘🏻⭐️⭐️⭐️⭐️🤘🏻

[@TheBBQBuddha]

Thanks dude!