When you read the recipe, you’ll be dubious. There is no denying this is an odd combination of ingredients. But I promise you, this Chicken in Milk is seriously delicious. It is one of the best roast chickens I have ever had in my life. Ever.
To say that this is one of the best roast chickens I have ever had in my life is a big call, I know. That’s how good this is.
When you read the recipe, you’ll probably be as dubious as I was. “Lemon and milk? Surely that will curdle. And a cinnamon stick? This just sounds weird.”
I then took to Google out of curiosity to see if others had tried it. To my surprise, there were many and they raved about it! Quite a few even declared this to be the best chicken they’ve ever had. I can’t say that with my hand on my heart (it’s up against Southern Fried Chicken, Korean Chicken, Karaage….to name a few!), however, there is no doubt that this is one of the best chickens I have ever had. Possibly the best roast chicken I have ever had.
And it is so much easier than traditional roast chicken. Virtually foolproof. Insanely juicy, flavour infused chicken every single time.
What It Tastes Like
The chicken is baked for 1.5 hours in the braising liquid so it is really tender. Not “fall apart” tender, but it’s not a roast for carving. It’s more for tearing bits off.
Because it is baked uncovered for most of the time, the skin comes out lovely and crispy on top. The braising liquid, which reduces down to a sauce, is truly incredible. It infuses into the chicken and reduces down into what I call “liquid gold”. There’s a hint of cinnamon fragrance, garlic, subtle lemon freshness and the muskiness of sage, all mixed through the chicken juice. The garlic is a treat in itself. Cooked until soft, I pop them straight out the skin straight into my mouth. If there are any leftover, I spread it onto toast – best treat ever!
I was convinced the milk and lemon would end up as a curdled mess, but I couldn’t have been more wrong. The milk dissolves into little bits of curd which might look a bit odd at first glance but when you take a bite, it’s almost like little tiny bits of bocconcini or buffalo mozarrella cheese. I wanted more of it!
In conclusion, I’m pretty certain that this is going to be my “go to” recipe when I have whole chickens to cook. It is ridiculously easy to make, with the hardest part being the browning of the chicken (I’ve provided a few tips that I picked up when I was doing it).
So without further ado, here’s the recipe!
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Jamie Oliver's Chicken in Milk {Seriously Delish}
Ingredients
- 3 - 3.5 lb / 1.5 - 1.8 kg whole chicken
- 2 tsp salt (plus more to taste)
- Black pepper
- 2 tbsp olive oil
- 1/2 stick cinnamon
- 1/4 cup loosely packed fresh sage leaves
- 2 lemons , zest only (avoid grating the pith which is bitter)
- 10 cloves of garlic , whole, skin on
- 2 1/4 cups milk (I used low fat)
Instructions
- Preheat oven to 190C/375F.
- Wash the chicken under water and pat dry with paper towels.
- Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
- Heat oil in a heavy based pot over high heat. (Note 1)
- 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)
- 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.
- Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
- Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
- 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.
Recipe Notes:
Nutrition Information:
I’ve had this on my to-do-list for ages because I’ve read the reviews – now I just need to get on and do it!
Yes you do! It is crazy easy. Honestly the easiest chicken dish I make!
I have always loved this recipe Nagi. It is amazing how it works and tastes so good. its one of my favourites.
I’ve only just discovered it! Have you blogged it? Popping over to see if you shared a version too! 🙂
Happy New year! I just wanted to tell you that I did the Arabian dinner last night to rave reviews from guests and family! My son grilled the kofta outside in minus 8 Celsius wearing his winter ski jacket. Everyone loved the flavours..will do it again. I made a fresh fruit salad for dessert and had some baklava from the Middle Eastern store nearby. Had some of the leftovers for lunch today.. many thanks!!.. Barb
Hi Barb! Thank you so much for this wonderful message! The thought of you sending your son outside into the freezing cold to grill the koftas had me giggling but also so touched that you would go to such extent to make the koftas properly!! thank you so much Barb!! 🙂
I have seen this recipe around and have always been curious. Reading about your experience with it has me totally inspired to try it now! Pinning this and will be making it soon; thanks so much for posting! 🙂
Hope you do Allie!! It really is SO easy – a talented cook like you could do it blindfolded 🙂
This is one of the best roast chickens you have ever had in your life?! I believe it! this looks amazing and you can’t go wrong with Jamie Oliver. . and I think the milk would be fabulous . . can’t wait to try this!!!
I know I know, I shouldn’t have been dubious, it IS Jamie Oliver after all…..!! Hope you do try it, it really is fab! 🙂
I’ve never grid chicken in milk, but would love to! This one looks perfectly cooked, love the crispy skin and flavorful sauce. Will definitely try it. Happy New Year!!!
Happy new year to you too Mira!! Hope you do try it, it’s really unique but so incredibly delicious and CRAZY easy!
Happy New Year!!! Omg, I swear we must be long-lost sisters – I just made chicken marinated it in buttermilk! I’ve found if I don’t have buttermilk on hand, I’ll make a quick substitute by adding lemon juice to milk. It’s my favorite way to marinate chicken… but I’ve never ever cooked in it or even thought to! This is fascinating to me! I will definitely have to try this!!! Love the addition of cinnamon and sage in there too! And what amazing browning you have on that bird! Yum!!!
I do that too! Re: milk + lemon juice = buttermilk. I rarely have buttermilk in the house but for some reason often need it 🙂 This is a fascinating recipe, it’s so different! Hope you do try it – the flavours are da BOMB!
Oh my, my! Nagi, this chicken looks amazing, and I just took out a chicken to make this. Happy first day of 2015! 🙂
Oh wow Shinee, thanks for your lovely comment! Love to hear what you think when you make it!! 🙂
I’m going to try this with almond milk! It looks absolutely amazing! Congratulations on a fantastic year, and best wishes for a wonderful 2015 filled with lots of delicious food!
Thanks Alessandra!! Oooh, I would LOVE to know if it works with almond milk. I don’t know enough about almond milk to know if it will form 🙂
Oh, I must give this a try – I have cooked pork in milk and that was really good, so imagine that this also works well – thanks for the heads up Nagi and Happy New Year.
You know what? I’ve never cooked Pork in milk! I’ll have to give that a go!!
I’m salivating at the sight of this chicken (this always happens when I stop by ). What a great recipe to start up the New year. We usually cook chicken in coconut milk and it is quite tasty . Happy New Year !
Oooh…..chicken in coconut milk! I must pop over and get some inspiration! Happy new year to you too Imma!! 🙂
It must be a roasted chicken kinda day!! I need to try this recipe…looks amazing, Nagi! Happy New Year!
Don’t tell me you made roast chicken too!! Popping over to check yours out!! 🙂
I’ve heard about this but have never tried it. It’s on my bucket list but now it’s nearer the top after seeing this!
The reason I decided to make it was because when I was researching about it, I saw a pin YOU did for this recipe!! Also because I didn’t read your Best Ever Chicken recipe properly and I accidentally bought this whole chicken instead of chicken BREAST. 🙂