Jamie Oliver's Chicken in Milk {Seriously Delish}
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 45 mins
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Servings
4 - 6
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Calories
466 kcal
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Course
Main Course, Dinner
Jamie Oliver's Chicken in Milk {Seriously Delish}
Description
This recipe begins by seasoning a whole chicken with salt and pepper, then browning it in olive oil to develop flavor and crisp the skin while rendering excess fat. The chicken is then baked covered in a mixture of milk, cinnamon stick, sage leaves, lemon zest, and whole garlic cloves for 40 minutes covered and 50 minutes uncovered.
The milk cooks gently, thickening slightly and merging with the herbs and lemon to create a subtle but fragrant sauce. The long bake time tenderizes the chicken thoroughly while preserving moistness. The cinnamon and sage give the milk sauce an aromatic depth without overpowering the chicken’s natural flavor.
This dish serves as a unique roasted chicken suitable for family meals and can be accompanied by simple sides that complement the mild sauce, such as roasted vegetables or potatoes.
Using a pot that fits the chicken tightly but allows browning is important for flavor development. Removing excess fat after browning helps prevent the sauce from becoming too greasy. Resting the chicken before carving allows juices to redistribute.
Ingredients
- 3 - 3.5 lb / 1.5 - 1.8 kg chicken whole
- 2 tsp salt (plus more to taste)
- black pepper
- 2 tbsp olive oil
- 1/2 cassia cinnamon stick form
- 1/4 cup sage leaves loosely packed, fresh
- 2 lemon zest only (avoid grating the pith which is bitter, plural
- 10 cloves garlic whole, skin on
- 2 1/4 cups milk (I used low fat)
Instructions
- Preheat oven to 190C/375F.
- Wash the chicken under water and pat dry with paper towels.
- Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
- Heat oil in a heavy based pot over high heat. (Note 1)
- Brown the chicken all over as best you can. I find the easiest way to do this (and minimising skin tearing) is with tongs stuck in the rear of the chicken and a wooden spoon to lift and leverage the chicken. Tilt the chicken as required to brown as much of the skin as you can. (Note 2)
- If you can manage it (or if you have a helper), pour the excess fat out of the pot with the chicken still in it. If you can't, remove the chicken onto a plate, then drain the fat.
- Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
- Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
- Let stand for 5 minutes or so before removing the chicken from the pot onto a serving plate. Serve the sauce on the side. I prefer not to strain it because I want the bits of curd and garlic on my chicken, as well as bits of sage.
Notes
- Use a pot that fits the chicken snugly but allows you to brown it without tearing the skin.
- Properly browning the chicken releases fat and develops flavor and texture in the skin.
- Pour off some fat after browning to keep the sauce from becoming too greasy.
- Recipe quantities serve about six people, though actual portions may vary with appetite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 303g | |
| Calories | 466cal | 23% |
| Carbohydrates | 6.2g | 2% |
| Protein | 61.3g | 123% |
| Fat | 20.4g | 31% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 183mg | 61% |
| Sodium | 794mg | 33% |
| Potassium | 644mg | 14% |
| Sugar | 4.8g | 10% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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