• 1 4 1/2 pound whole chicken
• 1 lemon, halved
• 1 garlic clove
• 1 bunch fresh thyme
• 1 bay leaf
• 3 tablespoons olive oil, or as needed
• 3 thick slices day old sourdough French bread
• 1 cup crème fraiche
• 1 tablespoon peeled and grated shallot
• 1 teaspoon Aleppo pepper; ancho chile is a good substitute
• 2 tablespoons lemon juice, reserved
• 1 teaspoon lemon zest
• Salt and pepper
• Olive blossoms, for garnish

Preheat oven to 450 degrees. Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity, then drop the squeezed lemon halves in. Stuff cavity with garlic clove, fresh thyme, and bay leaf. 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 preheated oven for 1 hour. Combine crème fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir in 2 tablespoons lemon juice and lemon zest. Refrigerate until needed. Lift chicken off bread slices using tongs 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 crème fraiche sauce, putting enough on top to drip down onto bread slices. Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more crème fraiche sauce generously onto the chicken. An instant read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees. Pour remaining crème fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, 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. Serve with pieces of drippings soaked toasted bread. Drizzle thickened crème fraiche sauce over chicken and garnish with chopped olive blossoms. Enjoy! Serves 4.