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Million Dollar Chicken Sourdough Roast

August 20, 2025

20 minutes

medium

6

Million Dollar Chicken Sourdough | Juicy Roast with Creamy Harissa Glaze

It’s not just bread anymore! The sourdough turns into a smoky, charred dumpling-meets-crouton that soaks up every drop of flavor.

This Million Dollar Chicken Sourdough Roast is what cozy weekend dinners dream of. A whole chicken is stuffed with lemon, garlic, and thyme, then roasted on slices of sourdough that soak up all the drippings (a crunchy, charred treasure on their own!). 🥖✨ If you want to make this dish truly from scratch, try it with my Soft Whole Wheat Sourdough Bread recipe … it’s the perfect base for those smoky, dumpling-like slices.

Brushed with a harissa-spiked crème fraîche glaze, the chicken roasts to juicy perfection while the bread beneath turns into caramelized, savory charred croutons you’ll fight over at the table. Cooked on the Big Green Egg, it’s smoky, luxurious, and truly worth every bite.

“That sourdough? It’s like a dumpling that’s been kissed by fire!  Smoky, tender, and the real secret star of the dish.”

Harissa glaze on the edge of a roasting pan with golden roast chicken and charred sourdough slices in the background.
It gives depth and balance... a subtle spice that cuts through the richness of crème fraîche and roasted chicken.

🧡 Why You’ll Love & Benefit from These Ingredients

🥖 Sourdough Magic – Bread soaks up chicken drippings, transforming into crispy, golden croutons.
🔥 Smoky-Dumpling Vibes – That charred sourdough feels smoky yet soft, almost like a rustic dumpling.
🍋 Bright Flavors – Lemon + thyme keep it light and fragrant.
🌶 Harissa Crème Fraîche – Creamy, tangy, with just the right kick.
🔥 Big Green Egg Roast – Smoky perfection that makes this next-level.

Whole chicken brushed with creamy harissa crème fraîche glaze roasting on the Big Green Egg over sourdough.
The sauce is oozing ✨🍗 creamy harissa dripping down every golden edge while smoky sourdough soaks it all up 🥖🔥

👩‍🍳 Chef’s Tip

  • Use day-old sourdough. Fresh bread can get soggy under the chicken, but day-old slices hold up beautifully and crisp into that smoky, dumpling-like bite. 🥖

  • Don’t skip the rest. Letting the chicken rest for 10 minutes after roasting keeps the juices locked in and makes carving easier.

  • Extra sauce = extra magic. Double the crème fraîche glaze if you want extra for drizzling over veggies, potatoes, or even more toasted sourdough on the side.

Whole chicken roasting on the Big Green Egg over sourdough bread with red flame glowing underneath.
Fire + flavor 🔥🍗 the Big Green Egg working its magic while chicken and sourdough soak up the smoke ✨

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings
1 (4.5 lb) whole chicken
1 lemon, halved
3 cloves garlic, peeled
1 bunch fresh thyme
1 bay leaf
2 tbsp olive oil, divided
3 thick slices day-old sourdough
1 cup crème fraîche
1 tbsp peeled and grated shallot
1 tsp harissa
2 tbsp lemon juice (fresh)
1 tsp lemon zest
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Nutritional Information

540 Calories
42g Protein
14g Fat
14g Carbs
33g Fat
1 Fiber
2g Sugar
360mg Sodium

Directions

1.

Fire up the Big Green Egg (or preheat your oven)

Get your coals going and bring the dome temp to 450°F. Add the convEGGtor for indirect heat, then close the lid while you prep the rest. No Big Green Egg? No problem. Preheat your oven to 425°F and set a rack in the center. A heavy roasting pan will give you the same golden results.
Big Green Egg grill preheating in the backyard to 450°F for roasting chicken on sourdough.
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2.

Make the sauce

In a small bowl, mix the crème fraîche, grated shallot, and harissa. Stir in lemon juice and zest. Pop it in the fridge until you’re ready to glaze.
Grated shallot, crème fraîche in a bowl, and a spoonful of harissa ready to mix for the chicken glaze.
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3.

Prep the chicken

Season the inside of the chicken with salt and pepper. Squeeze the lemon halves inside, then drop the squeezed peels right in. Stuff with garlic cloves, thyme, and a bay leaf.
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4.

Build the base

Drizzle 1 tablespoon olive oil into a heavy roasting pan. Lay sourdough slices in the pan, pressing them gently into the oil. Drizzle the remaining tablespoon on top. Place the chicken on the bread slices and tie the legs with kitchen twine. Brush the outside with olive oil and season generously with salt.
Whole chicken with herbs and lemon on slices of whole wheat sourdough in a cast iron pan, ready to roast.
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5.

First roast

Set the roasting pan on the Big Green Egg grate and close the lid. Let the chicken roast for 1 hour.
Whole chicken roasting on the Big Green Egg over sourdough slices, brushed with a harissa crème fraîche glaze that drips onto the bread below. The glaze caramelizes as the smoke and heat work their magic.
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6.

Flip bread + glaze

Carefully lift the chicken, flip the sourdough slices (they’ll be deeply golden or possibly charred), and set the chicken back on top. Brush generously with the crème fraîche sauce, letting it drip onto the bread. Roast for 10 minutes.
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7.

Glaze again

Brush with more sauce and roast another 10 minutes, until the chicken is browned and an instant-read thermometer at the thigh reads 165°F. Remove from the Egg and let rest for 10 minutes.
Whole chicken brushed with creamy harissa crème fraîche glaze roasting on the Big Green Egg over sourdough.
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8.

Finish the sauce

Pour any remaining crème fraîche glaze into a small skillet. Bring to a gentle boil over medium heat, stirring until the shallot softens and the sauce thickens slightly, about 1–2 minutes.Pour remaining glaze into a small skillet. Simmer 1–2 minutes until thickened.
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9.

Serve + enjoy

Place a charred sourdough slice on each plate and layer chicken pieces right on top so the juices soak into the bread. Don’t worry if the sourdough looks a little charred — that smoky crust is what makes it incredible. Drizzle with the warm crème fraîche sauce and enjoy every bite.
Whole roasted chicken glazed with sauce on a platter, served with charred sourdough bread.
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Notes

This is the kind of dinner that turns an ordinary Saturday into something special. Between the juicy roast chicken, the silky harissa glaze, and that smoky sourdough slice waiting underneath to soak it all up... it’s comfort food magic. The real joy comes when you layer the chicken over the charred bread and let the drippings do their work. Million-dollar flavor, right on your plate. 💫
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