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Million Dollar Chicken from The Standard Grill

Million Dollar Chicken from The Standard Grill

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Million Dollar Chicken by Chef Dan Silverman | The Standard Grill
At time of posting, the restaurant is offering this recipe in their dining room; however it’s always best to check with the restaurant directly. 


  • 1 whole farm Chicken
  • (For Chicken Rub)
  • 18 g Sicilian dried oregano
  • 48 g fennel pollen
  • 36 g espelette pepper
  • 110 g kosher salt
  • 12 g sumac
  • 20 g sugar
  • (For Stuffing)
  • 2 bay leaves
  • 1 lemon, halved
  • 1 garlic head, halved
  • 10 g kosher salt
  • (For Final Steps)
  • 2-3 slices of sourdough bread, cut .75” thick
  • 75 ml olive oil
  • 75 ml crème fraiche
  • 110 ml lemon zest
  • .5 g espelette


  1. Combine oregano, fennel pollen, espelette, kosher salt, sumac and sugar in a bowl.  Mix well.  Store in an airtight container away from light.  this makes more than enough rub for one chicken.
  2. Season chickens liberally with dry mix and air-dry overnight, refrigerated.
  3. Stuff the cavity of the bird with bay, lemon, garlic, salt, and truss. Take chicken from refrigeration 30 minutes before cooking.
  4. Preheat oven to 400-425.
  5. Place sourdough in a roasting pan, drizzle with oil.
  6. Place chicken on bread and roast in oven 45-55 minutes, basting occasionally.
  7. Remove chicken from oven and rest for 10-15 minutes before cutting into pieces.
  8. Brush pieces with creme fraiche/lemon/espelette mixture and return to hot oven to brown.
  9. Serve chicken with cut up dripping bread and lemon wedges.

Yields: 2-4 portions

Opened in 2009, The Standard Grill immediately became an icon of the Meatpacking District renaissance, celebrating the flavors and traditions of old New York with a contemporary edge.. Defined by bold flavors, the finest ingredients and an unmistakable New York attitude, The Standard Grill pioneers New American cuisine wherever it lands.

The Standard Grill