Today we are reviving an old post - Jamie Oliver's Chicken in Milk. This is a recipe for the most comforting, soothing, and delicious Roast Chicken ever with meltingly succulent fall off the bone juicy meat.
Chicken in Milk
This is a fool proof and easy recipe for Chicken in Milk which I first came across a few years ago via Jamie Oliver. The sauce for the chicken is mild yet flavourful and comforting.
What I love about Chicken in Milk
- The gentle flavours are delicious.
- The meat is so tender that you can just pull it apart.
- It is pretty much hands off - After the initial searing, you can leave it to do it's thing.
- Pretty Healthy Family Meal!
How to make Chicken in Milk
- Preheat the oven to 190ºC/Gas Mark 5.
- Pat dry and season generously. Then sear until coloured all over. Pour off the Fat.
- Add Lemon, Garlic, Milk, Cinnamon, Bay and Sage and cook in the oven for 1 hour 30 minutes, basting occasionally. You can adapt this according to your taste.
- Spoon the juices over the Chicken.
What to serve with this Chicken:
Any roast vegetables work well. It is also delicious served on a bed of rice.
Roast Vegetables with Feta and Pine Nuts
Roast Cauliflower Salad with Zingy dressing
Home Made Aunt Bessie Style Roast Potatoes
Top tips to make Chicken in Milk
- You want a pot that has a little space but not too much.
-
Brown the chicken all over because a lot of the flavour comes from the skin.
- Squash the garlic cloves at the end to flavour the juices.
Make Ahead
The Chicken can be roasted up to 4 days ahead. Store shredded chicken in an airtight container and place in the fridge.
Freezer Instructions
Cooked chicken can be frozen in a large ziplock freezer bag and press out as much air as possible before sealing the bag. It will be fine for up to 3 months. Thaw the cooked chicken (in the ziplock bag) overnight in the fridge.
More Roast Chicken Recipes:
**If you make this recipe, please like/comment/dm. We love to hear from you. Safira x
Chicken in Milk
Today we are reviving an old post - Jamie Oliver's Chicken in Milk. This is a recipe for the most comforting, soothing, and delicious Roast Chicken ever with meltingly succulent fall off the bone juicy meat.
Ingredients
- 1 ½ Kg Whole Chicken Giblets removed and cleaned
- Salt & Pepper
- 100 g Butter
- 2 tbsp Olive Oil
- 550 ml Milk
- ½ Cinnamon Stick
- 2 Bay Leaves
- Small Bunch Sage Leaves Optional
- 2 Lemons Zest Only
- 1 bulb Garlic
Instructions
-
Heat the oven to 190°C/Gas Mark 5. Season the Chicken with Salt and Pepper and tie the legs together.
-
Add the Butter and Oil to a casserole dish. Add Chicken and brown all over. Carefully, pour off the fat.
-
Add the Milk, Cinnamon Stick, Bay Leaves, Sage Leaves, Lemon and Garlis to the pot. Once it simmers, place in the oven for 1 hour 30 minutes.
Recipe Notes
Top tips to make Chicken in Milk
- You want a pot that has a little space but not too much.
-
Brown the chicken all over because a lot of the flavour comes from the skin.
- Squash the garlic cloves at the end to flavour the juices.
Make Ahead
The Chicken can be roasted up to 4 days ahead. Store shredded chicken in an airtight container and place in the fridge.
Freezer Instructions
Cooked chicken can be frozen in a large ziplock freezer bag and press out as much air as possible before sealing the bag. It will be fine for up to 3 months. Thaw the cooked chicken (in the ziplock bag) overnight in the fridge.
Leave a Reply