Jamie Oliver's Chicken in Milk {Seriously Delish}

Method10 steps

1. 1

   Step 1: Preheat the oven to 190°C / 375°F. Finely grate the zest from both lemons, avoiding the white pith, and have the measured sage, cinnamon, whole garlic cloves and milk ready before browning the chicken. Only the zest goes into this recipe; keep the remaining lemons for another use.

   Uses Finely grated zest from 2 lemons, avoiding the bitter white pith

2. 2

   Step 2: Pat the raw whole chicken dry with paper towels, without rinsing it. Discard the towels and wash hands after handling the raw bird.

   Uses All the raw whole chicken, 1.5–1.8 kg

3. 3

   Step 3: Rub all the measured 2 tsp salt and about five grinds of black pepper over the chicken, concentrating on the top and sides.

   Uses The whole dried chicken · 2 tsp salt for chicken · Black pepper, about 5 grinds for chicken

4. 4

   Step 4: Heat all the olive oil (2 tbsp) over high heat in a heavy ovenproof pot that fits the chicken snugly but still allows it to be turned safely.

   Uses 2 tbsp olive oil

5. 5

   Step 5: Brown the chicken on as many sides as possible. Use sturdy tongs and a wooden spoon to support and tilt the bird gently without tearing its skin. Watch the hot fat and keep the pot stable; browning does not yet cook the bird through.

   Uses The whole seasoned chicken · All the heated olive oil

6. 6

   Step 6: Lift the browned chicken onto a plate. Carefully pour the loose rendered fat out of the pot into a heat-safe container, leaving the browned bits behind. Return the bird to the pot; do not try to tip a heavy pot while balancing the chicken inside it.

   Uses The browned bird, retaining browned bits but discarding loose rendered fat

7. 7

   Step 7: Add all the half cinnamon stick, measured sage leaves (¼ cup), prepared lemon zest, ten whole skin-on garlic cloves and low-fat milk (2 ¼ cups) around the browned chicken.

   Uses The whole bird and retained browned pot bits · ½ cinnamon stick · ¼ cup loosely packed fresh sage leaves · All the prepared lemon zest · 10 garlic cloves, left whole with skin on · 2 ¼ cups low-fat milk

8. 8

   Step 8: Cover the pot and bake at 190°C / 375°F for 40 minutes.

   Covered chicken-in-milk bake · 40 minUses All the assembled pot contents

9. 9

   Step 9: Remove the lid and bake at 190°C / 375°F for a further 50 minutes, until the upper skin is crisp, the chicken is tender and fully cooked through, reaching 74°C / 165°F in the thickest breast and inner thigh away from bone. Continue as needed for those endpoints; the milk forms small curds as the sauce reduces.

   Uncovered chicken-in-milk bake · 50 minUses All the partly baked chicken and sauce

10. 10

    Step 10: Let the pot stand for about 5 minutes. Lift the cooked chicken onto a clean serving plate and serve the hot sauce alongside, seasoning with the optional extra salt if needed. Keep the milk curds, sage and garlic in the sauce if desired; squeeze the cooked garlic from its skins before eating and remove the cinnamon stick. Divide the bird and sauce into four to six portions.

    Rest chicken-in-milk pot · 5 minUses All the fully cooked bird and sauce · Extra salt, only if needed in the finished sauce