I love a recipe that is easy with few ingredients. But sometimes it lacks flavor once finished. Not this recipe. It is devine! You must try it. The first time I tried to roast a chicken it turned out so dry. So, I was glad I stumbled across Jamie Oliver’s recipe for Chicken in Milk on Delvious. I just discovered this recipe last month and have already made it twice. This will be a perfect roasted chicken recipe for the cooler months ahead. Give yourself 3 hours from start to finish to complete this meal. It only takes 90 minutes to roast but the prep work before hand combined with removing chicken from bones takes me 3 hours. I’m also a slow cook. However, clean up is quick. One pot to clean! Depending on the size chicken, you may have leftovers. Leftover roasted chicken makes a great chicken salad for lunch the next day… try this one!
Here is my version of the recipe. First ingredients:
1 3-7lb chicken
Salt and freshly ground black pepper
1/2 stick of butter (4 tbsp) <original recipe calls for 1 stick>
A sprinkle of cinnamon, sage, and rosemary
2 lemons, zested and juiced <original recipe only uses zest>
6 garlic cloves, skin left on
1 pint (2 cups) milk
1. Preheat the oven to 375 degrees F
2. Clean out chicken and lay in a snug fitting pot that is oven safe
3. Season it generously all over with salt and pepper
4. Fry chicken in butter over medium high heat until both sides are golden brown. You may have to flip it a few times till you get the color you want.
5. Whle frying, measure out 2 cups of milk. Zest the lemons and squeeze the juice. I pour the zest and juice into the milk and let it sit. It starts to thicken into a buttermilk consistancy.
6. Remove butter from your pot of chicken. Remove butter?! What?! I know, I know. But that’s what Jamie Oliver says to do so thats what I do! I use a turkey baster to suck the butter out of the pot and set aside. Use the butter to cook your potatoes or veggies or discard.
7. Season chicken with spices (cinnamon, sage, and rosemary)
8. Pour your milk and lemon mixture over chicken.
9. Add garlic cloves (or I’ve used garlic powder in a pinch)
10. Cook in the preheated oven for 1 1/2 hours. Try cooking with lid on pot for an hour. Then baste with the cooking juice. Then cook the last 1/2 hour with the lid off.
11. Done! Chicken should be 180 degrees. The lemon zest splits the milk into a sauce that is so yummy.
Here is how mine turned out!
For step by step photos, please visit my FB page: https://www.facebook.com/pages/Twice-Blessed-Home/154190857974431?ref=hl#!/media/set/?set=a.423420364384811.94247.154190857974431&type=1