Description

This Chicken in Milk recipe, inspired by Jamie Oliver, transforms a simple roast chicken into a tender, aromatic dish with a lemony, garlicky milk sauce. The slow braising process creates incredibly moist meat and a rich, comforting sauce that’s perfect for soaking up with crusty bread or mashed potatoes.

Ingredients

1 whole chicken

2½ cups milk

Zest of 2 lemons

1 cinnamon stick

Fresh sage leaves

1 handful garlic cloves (unpeeled)

Butter (for browning the chicken)

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Instructions

Preheat the oven to 375°F (190°C).
In a large Dutch oven, melt a few tablespoons of butter over high heat. Add the chicken and brown it on all sides until deep golden. Remove from the pot and pour off most of the fat, leaving a little behind for flavor.
Place the chicken back into the pot. Pour in the milk and add the unpeeled garlic cloves, lemon zest, cinnamon stick, and sage leaves.
Transfer the pot to the oven and roast for about 90 minutes, basting occasionally. For extra tenderness, cover for the first 45 minutes, then uncover for the remainder.
Remove from the oven and let the chicken rest for a few minutes. Pull apart the meat and spoon the sauce over top before serving.
Serve warm with mashed potatoes, rice, or crusty bread to soak up the sauce.

Notes

The milk will curdle slightly — this is normal and creates a beautifully creamy, tangy sauce.

Use chicken thighs or drumsticks for a quicker version.

For a richer finish, stir in a spoonful of cream or butter at the end.

To add a bit of heat, include a dried chili or a few peppercorns with the aromatics.

For a dairy-free twist, substitute coconut milk for a subtle tropical flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Braising
Cuisine: European

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 6g
Sodium: 310mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 39g
Cholesterol: 150mg