This easy and delicious recipe for Jamie Oliver’s Chicken in Milk is a simple, comforting dish. The chicken is roasted in a creamy milk sauce with cinnamon, garlic, and lemon, creating a flavorful meal. Perfect for a cozy dinner, it’s made with common ingredients and delivers rich, mouthwatering results every time.
Ingredients Needed
- 1 x 1.5kg (3.3 lbs) whole chicken
- 100g (7 tbsp) unsalted butter
- Olive oil
- ½ a cinnamon stick
- 1 bunch of fresh sage, leaves picked
- 2 lemons
- 10 cloves of garlic
- 550ml (2 1/3 cups) milk
How To Make Chicken In Milk
- Preheat the oven: Preheat your oven to 190ºC (375ºF), or gas mark 5. Choose a snug-fitting pot for the chicken.
- Season and fry the chicken: Season the chicken generously with sea salt and black pepper. In the pot, fry the chicken in butter and a little olive oil, turning regularly to achieve an even golden color all over.
- Remove the chicken: Take the chicken out of the pot and place it on a plate. Discard the remaining oil and butter. This will leave sticky bits at the bottom of the pot, which will add great flavor to the sauce later.
- Add the remaining ingredients: Place the chicken back into the pot. Add the cinnamon stick, sage leaves, lemon zest (speed-peel the lemons), and unpeeled garlic cloves. Pour in the milk.
- Roast the chicken: Roast in the preheated oven for 1 hour and 30 minutes, basting occasionally with the cooking juices. The lemon zest will split the milk and create a beautiful, creamy sauce.
- Serve: Once cooked, pull the meat off the bones and divide it onto plates. Spoon over the delicious juices and curds. Serve with wilted spinach or greens and mashed potatoes for a comforting meal.
Recipe Tips
- Use a snug pot: Make sure your pot is the right size for the chicken. It should fit the bird comfortably without too much extra space to help the chicken cook evenly and keep the sauce rich.
- Baste regularly: While roasting, baste the chicken with the juices every 20 minutes. This keeps the meat moist and helps develop the flavor in the sauce.
- Don’t discard the skin: If you prefer crispy skin, remove the chicken from the sauce near the end of cooking, place it under the grill (broiler) for a few minutes to crisp it up, then serve with the sauce.
- Use full-fat milk: For the creamiest, richest sauce, use full-fat milk rather than skimmed or semi-skimmed milk. This helps create the thick, luscious sauce that’s the dish’s highlight.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken in Milk cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, transfer the chicken and sauce to an airtight container or freezer bag. You can freeze it for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Reheat the chicken and sauce in a pot over low heat for about 10-15 minutes, stirring occasionally. Add a splash of milk if needed to thin the sauce, and heat until fully warmed through.
Serving Size: 1 serving (out of 4 servings)
- Calories: 541
- Total Fat: 43g
- Saturated Fat: 27g
- Cholesterol: 139mg
- Sodium: 204mg
- Potassium: 500mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 40g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Arrabiata Recipe
- Jamie Oliver Chicken Bolognese Recipe
- Jamie Oliver Chicken Couscous
- Jamie Oliver Chicken Parcels
Jamie Oliver Chicken In Milk
Description
This easy and delicious recipe for Jamie Oliver’s Chicken in Milk is a simple, comforting dish. The chicken is roasted in a creamy milk sauce with cinnamon, garlic, and lemon, creating a flavorful meal. Perfect for a cozy dinner, it’s made with common ingredients and delivers rich, mouthwatering results every time.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190ºC (375ºF), or gas mark 5. Choose a snug-fitting pot for the chicken.
- Season and fry the chicken: Season the chicken generously with sea salt and black pepper. In the pot, fry the chicken in butter and a little olive oil, turning regularly to achieve an even golden color all over.
- Remove the chicken: Take the chicken out of the pot and place it on a plate. Discard the remaining oil and butter. This will leave sticky bits at the bottom of the pot, which will add great flavor to the sauce later.
- Add the remaining ingredients: Place the chicken back into the pot. Add the cinnamon stick, sage leaves, lemon zest (speed-peel the lemons), and unpeeled garlic cloves. Pour in the milk.
- Roast the chicken: Roast in the preheated oven for 1 hour and 30 minutes, basting occasionally with the cooking juices. The lemon zest will split the milk and create a beautiful, creamy sauce.
- Serve: Once cooked, pull the meat off the bones and divide it onto plates. Spoon over the delicious juices and curds. Serve with wilted spinach or greens and mashed potatoes for a comforting meal.
Notes
- Use a snug pot: Make sure your pot is the right size for the chicken. It should fit the bird comfortably without too much extra space to help the chicken cook evenly and keep the sauce rich.
- Baste regularly: While roasting, baste the chicken with the juices every 20 minutes. This keeps the meat moist and helps develop the flavor in the sauce.
- Don’t discard the skin: If you prefer crispy skin, remove the chicken from the sauce near the end of cooking, place it under the grill (broiler) for a few minutes to crisp it up, then serve with the sauce.
- Use full-fat milk: For the creamiest, richest sauce, use full-fat milk rather than skimmed or semi-skimmed milk. This helps create the thick, luscious sauce that’s the dish’s highlight.
Jamie Oliver Chicken In Milk