Jamie Oliver's Chicken in Milk {Seriously Delish}
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Recipe by RecipeTin Eats.
Ingredients
Scaled from 4. Cooking times barely change.
- ¾ lb / 1.5 - 1.8 kg whole chicken486 cal
- ½ tsp salt (plus more to taste)0 cal
- Black pepper0 cal
- ½ tbsp olive oil66 cal
- ⅛ stick cinnamon48 cal
- ⅛ cup loosely packed fresh sage leaves0 cal
- ½ lemons (zest only avoid grating the pith which is bitter)0 cal
- 2½ clove garlic (whole, skin on)11 cal
- ½ cup milk (I used low fat)84 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Preheat oven to 190C/375F.
- 02
Wash the chicken under water and pat dry with paper towels.
- 03
Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
- 04
Heat oil in a heavy based pot over high heat. (Note 1)
- 05
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)
- 06
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.
- 07
Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
- 08
Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
- 09
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.