Chicken in Milk

Based on Jaime Oliver’s blog.


  • 3-4 lb free range chicken
  • sea salt
  • freshly ground black pepper 
  • olive oil 
  • 1 stick cinnamon 
  • 1 good handful fresh sage, leaves picked 
  • zest of 2 lemons 
  • 10 cloves garlic, skin left on 
  • 2 ⅓ cup milk


  1. Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. 
  2. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even color all over, until golden. (You can use your hands or try with the handle of a wooden ladle)
  3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. (Make sure the oil drip along the pot is wiped off else you would catch fire!)
  4. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on.

    Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Try not to let anything go inside the chicken cavity as that is not going to get cooked much.

  5. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

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