Oven-baked chicken with a crispy crust

Ingredients:

Chicken

• 1 chicken weighing 1.5 kg.
• 3-4 cloves garlic, lightly crushed
• 1 lemon
• 1 bay leaf
• 5 sprigs of fresh thyme
• Butter
• 1 slice of sourdough bread, 2 cm thick (preferably yesterday's)
• Maldon Salt
• Black pepper
• Olive oil for greasing the pan
• Lemon wedges, for serving

Creme fraiche glaze

• 1 cup crème fraîche
• Zest and juice of 1 lemon
• 1 tbsp finely grated shallots
• 1 teaspoon dried Aleppo pepper

Preparation:

1. The day before roasting, generously season the chicken inside and out with salt and pepper. Stuff the cavity with garlic, lemon, bay leaf, and thyme. Refrigerate. You can tie the bird with kitchen twine, but this is optional.
2. On the day of serving, remove the chicken from the refrigerator 30 minutes before roasting. Preheat the oven to 220-230°C.
3. Grease a baking dish large enough to accommodate the chicken with olive oil, place a slice of bread in the center, and place the chicken on the bread. Drizzle the chicken with olive oil or brush with butter. Place the chicken in the oven and roast for 40-50 minutes, basting the chicken with the rendered fat every 12-15 minutes.
4. Prepare the glaze: In a bowl, combine sour cream, lemon zest and juice, onion and pepper flakes.
5. When the chicken is almost done (pink juices will run when pierced and/or the legs will flake slightly when shaken), use a silicone brush to brush a thin layer of glaze over the bird. The glaze will begin to caramelize. Apply another layer of glaze and bake again until crispy.
6. By this point, the chicken should be cooked through and golden brown. The bread underneath the chicken should be nicely browned and crispy on the bottom and moist on top. Let the chicken rest for 10 minutes before slicing.
7. Alternatively, you can roast the chicken until almost done, let it rest, then cut it in half, brush with sour cream glaze, and grill until golden brown and crispy. Cut the bread into 2-4 pieces and serve with the chicken. Garnish with lemon wedges and sea salt.
   
   Maldon Salt:
   
   This is an essential salt when preparing food for a dinner party. Unlike table salt, Maldon sea salt is used as a finishing touch after cooking.
   
   Aleppo Pepper:
   
   This dried and ground pepper is used in Middle Eastern cuisine as a seasoning for meats, and in this recipe it adds a smoky flavor to the dish.