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+ servings
Chicken in Milk in a pot

Chicken in Milk

Safira
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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Chicken, Dinner
Cuisine british, Italian
Servings 6
Calories 445 kcal

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.

Notes

Top tips to make Chicken in Milk

  1. You want a pot that has a little space but not too much. 
  2. Brown the chicken all over because a lot of the flavour comes from the skin.
  3. 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.

Nutrition

Calories: 445kcalCarbohydrates: 8gProtein: 26gFat: 35gSaturated Fat: 15gCholesterol: 135mgSodium: 243mgPotassium: 397mgFiber: 1gSugar: 6gVitamin A: 733IUVitamin C: 21mgCalcium: 133mgIron: 1mg
Keyword Chicken in Milk, Jamie Oliver
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