I know it sounds strange. Chicken… in milk? The first time I heard of this dish, I winced a little — picturing curdled chaos and wondering how on earth that could possibly be tasty. But I gave it a go anyway, mostly out of curiosity (and because Jamie never lets me down). Turns out, this might be one of the most comforting things you’ll ever roast in the oven.
There’s something magical that happens as the milk cooks down. The lemon splits it, the garlic goes soft and sweet, and little golden curds form that cling to the chicken in the most delicious way. It’s rustic, a bit odd, and absolutely lovely. Perfect on a rainy day with soft mash and a glass of wine that you swear you’re only having because it’s “for the sauce.”
Why You’ll Love It
- Completely different to your usual roast – in a good way.
- Uses a whole chicken, so it feeds a crowd (or just you for three days).
- The lemony, garlicky milk sauce is pure comfort in a ladle.
- Low effort — just bung it all in a pot and let the oven do its thing.
- Pairs brilliantly with potatoes, rice, crusty bread, or even couscous.
- The leftovers? Even better the next day. Honestly.
Ingredients
- 1 x 1.5kg whole chicken
- 100g unsalted butter
- Olive oil
- ½ a cinnamon stick
- 1 bunch fresh sage, leaves picked
- 2 lemons
- 10 garlic cloves (unpeeled)
- 550ml milk
- Sea salt & black pepper
How to Make It
Brown the chicken all over:
Preheat your oven to 190ºC (375ºF). Find a snug-fitting pot (important — don’t go too roomy). Season your chicken well, then brown it in butter and a splash of olive oil, turning until it’s golden and fragrant. That takes about 10 minutes — don’t rush it.
Get rid of the oil, but keep the good stuff:
Take the chicken out and place it on a plate. Pour off the oil and butter left in the pot (gently — don’t lose the tasty brown bits at the bottom). Those caramelised bits are your flavour gold.
Add everything back in:
Place the chicken back in the pot, then add your milk, sage, cinnamon stick, garlic cloves, and lemon zest (use a speed peeler if you can). You want just the zest, no bitter white pith.
Into the oven it goes:
Put the whole thing into the oven, uncovered, and roast for 1 hour 30 minutes. Baste occasionally if you remember, but it’s forgiving. The milk will split (on purpose!) and thicken into a sauce with curds — odd-looking but glorious.
Check it’s done and let it rest:
The chicken should be fall-apart tender. If you’re unsure, give the leg a wiggle — it should move easily. Let it rest for 10 minutes before pulling the meat off the bone.
Serve it up:
Spoon over that weird-but-wonderful sauce with some wilted spinach, garlicky greens, or buttery mash. Comfort food at its quirky best.
Common Mistakes and How to Dodge Them
Why did the sauce curdle?
It’s supposed to! That split look is what makes it unique — don’t panic.
My chicken’s dry, what happened?
You might’ve used a large pot, which lets too much moisture escape. Keep it snug so the sauce hugs the bird.
Why does the lemon taste bitter?
You probably got some of the white pith. Use just the yellow zest for best flavour.
The garlic’s still raw?
Check your oven temp. If it’s low or the garlic’s buried, it may not soften properly. Spread them around the pot for even heat.
Storage and Reheating
Leftovers will keep in the fridge for 3–4 days.
To reheat: do it gently on the stove or in the oven (covered) at 160°C until warm.
Microwave is fine too — just don’t overdo it or the chicken might go rubbery.
Freezing? Yep, it freezes well — sauce and all. Just thaw overnight and reheat slowly.
Frequently Asked Questions
Can I use chicken pieces instead of a whole bird?
Absolutely. Thighs work beautifully — just reduce the cooking time to about 1 hour.
Can I use plant-based milk?
Honestly, I wouldn’t. The sauce depends on dairy milk splitting and curdling — plant milk just won’t do the same thing.
Do I peel the garlic?
Nope! Leave it unpeeled. It roasts in the milk and goes beautifully mellow — you can squeeze it out later like butter.
Can I skip the cinnamon stick?
You can, but it adds this subtle warmth in the background. Totally worth including if you’ve got it.
Nutrition Facts (Per Serving)
- Calories: ~485 kcal
- Fat: 32g
- Carbs: 6g
- Protein: 38g
- Sodium: ~410mg
- Sugar: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Cacciatore Slow Cooker
- Jamie Oliver Chicken Chilli Con Carne
- Jamie Oliver Chicken Filo Pie
Jamie Oliver Chicken In Milk
Description
A surprisingly comforting roast chicken simmered in milk with lemon, garlic, and sage — rustic, tender, and deeply flavourful.
Ingredients
Instructions
- Preheat oven to 190°C.
- Brown chicken in butter and oil. Remove and pour off excess fat.
- Return chicken to pot with all other ingredients.
- Roast uncovered for 1.5 hours, basting now and then.
- Rest 10 mins, pull meat off the bones.
- Serve with sauce, curds and all, plus your favourite sides.
Notes
- Use a pot that fits the chicken snugly to avoid drying out.
- Don’t worry about the milk curdling — that’s part of the charm.
- Garlic cloves roast in their skins — squeeze them out like soft little jewels.
- Great with crusty bread or creamy mash for maximum comfort.