Summer Kitchens (Season 5, Episode 13)

crème fraîche

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt lowers calories while adding creaminess.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs provide flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Chop the soft herbs (coriander, dill, chives) and garlic roughly.

Combine crème fraîche, chopped herbs, salt, and garlic in a food processor and blend until mixed.

Reserve half of the mixture in the fridge for later use.

Massage the remaining mixture all over the chicken, including inside the cavity.

Let the chicken marinate for up to 24 hours, but at least 2 hours is recommended. Take it out of the fridge 1 hour before cooking to come to room temperature.

Preheat the oven to 425°F (218°C).

Place the chicken in a metal roasting pan and cover it with a foil dome, ensuring it doesn't touch the chicken.

Cook the chicken in the preheated oven for 40 minutes.

After 40 minutes, add a tiny bit of water to the bottom of the pan and continue cooking for another 20 to 30 minutes until golden.

Check the chicken for doneness; the juices should run clear.

Deglaze the pan with the juices, scraping up the caramelized bits at the bottom.

Reduce the pan juices in a separate pan and whisk in the reserved crème fraîche and herb mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens