Lemon and milk braised chicken

Lynnda Cloutier


This recipe is from Jamie Oliver who toss in milk and lemon zest with this roast chicken and out came a succulent masterpiece.

pinch tips: How to Quarter a Chicken




one whole chicken, 4 to 5 pounds
kosher salt and ground black pepper
2 tablespoons unsalted butter
2 cups milk
zest of two lemons
10 cloves garlic, peeled and lightly smashed
one half cinnamon stick
5 to 8 large sage leaves
two sprigs rosemary, 3 inches each

Directions Step-By-Step

preheat oven to 375°. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with kosher salt and black pepper, including inside the cavity. Place a 4 quarts or larger Dutch oven or heavy oven safe pot or pan over high heat. Add butter. When it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using Tongs to turn over. When chicken is evenly Golden Brown, turn it breast side down in pot and pour in milk.
Bring to a simmer, then turn off heat.
Add to milk the lemon zest, garlic cloves, cinnamon, Sage, and Rosemary. Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted into thickest part of the thigh registers 165°, 30 to 45 minutes more. Remove from oven and carve or shredded chicken. It should pull off the bone easily. If needed, add salt to sauce to taste. Serve, spooning sauce from pan over meat. Makes four servings.

About this Recipe

Course/Dish: Chicken