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.
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.
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.