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Jamie Oliver's Chicken in Milk {Seriously Delish}
4.9 from 80 votes

Jamie Oliver's Chicken in Milk {Seriously Delish}

Jamie Oliver’s Chicken in Milk is a whole chicken browned in olive oil and then slow-cooked in milk infused with cinnamon, sage, lemon zest, and garlic. The method yields tender, moist meat with a sauce that blends the richness of milk with aromatic spices and the tang of lemon. The long baking creates a mild, comforting dish with crispy yet flavorful skin.

Prep Time
5 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 45 mins
Servings: 4 - 6
Calories: 466 kcal
Course: Main Course, Dinner

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

    Cup of Yum
  1. Preheat oven to 190C/375F.
  2. Wash the chicken under water and pat dry with paper towels.
  3. Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
  4. Heat oil in a heavy based pot over high heat. (Note 1)
  5. 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)
  6. 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.
  7. Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
  8. Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
  9. 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

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%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 466

% 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.