Y’all, I haven’t given you a chicken recipe in a long time! I didn’t even realize how long it had been until I went back and reviewed and saw that Tandoori Chicken was the last chicken recipe I posted. Even though it was only a couple months ago that we made it, it feels like a lifetime ago with how quickly things are moving along in our lives right now. Superfast. Considering we had another chicken recipe for dinner tonight (that was knee-slappin’ good, according to Will….who actually slapped his knee in proclamation of how good it was), I was inspired to get my butt in gear and share this one with you. Particularly because it’s probably one of the most unique yet tasty ways to bake a whole chicken. I didn’t believe Will when he showed me the recipe, but since it received glowing reviews, we hoped for the best. Turns out the reviews were right!
Chicken in Milk (adapted from Jamie Oliver; serves 4-6)
3 lb. whole chicken
Fresh ground S&P
1/2 stick cinnamon
1 handful fresh sage, leaves picked
2 tbsp lemon juice
10 cloves garlic, skin left on
2 cups milk
Preheat oven to 375 degrees. Over a stovetop on medium heat, place your chicken in your Dutch oven and season it generously, all over, with S&P. Fry it in a little olive oil, turning the chicken to get an even color all over, until golden. Remove from heat. Place cinnamon, sage, lemon juice, garlic, and milk in the Dutch oven. Place the Dutch oven in the preheated oven and cook for 1 1/2ish hours. Baste with the cooking juice from the pot, once or twice.
When done, serve by pulling the meat off the bones, spooning plenty of juice over, and a few cloves of garlic. Serve with Pan-Seared Broccoli.
Recipe: Jamie Oliver: Chicken in Milk