Chicken in Milk

Plate of delicious milk braised chicken garnished with herbs

A comforting dish featuring a whole chicken cooked in milk, garlic, and fragrant herbs, delivering rich flavors and creamy goodness.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 whole chicken (3-3.5 lb / 1.5-1.8 kg) 1 whole chicken (3-3.5 lb / 1.5-1.8 kg) This juicy bird will be the star of your dish.
2 tsp 2 tsp salt Enhances every ingredient.
to taste Black pepper Freshly ground for subtle heat.
2 tbsp 2 tbsp olive oil Ensures a crisp finish.
1/2 stick 1/2 stick cinnamon Infuses the dish with sweetness.
1/4 cup 1/4 cup loosely packed fresh sage leaves Adds an earthy element.
2 lemons (zest only) 2 lemons (zest only) Provides citrusy zing.
10 cloves 10 cloves of garlic (whole, skin on) Will roast into sweet, caramelized gems.
2 1/4 cups 2 1/4 cups low fat milk Transforms this dish into comfort food.

Method

Preparation

Preheat your oven to 190C/375F.
Wash the chicken under cold water, then pat it dry with paper towels.
Generously sprinkle the chicken with salt and black pepper, patting the seasoning all over.

Cooking

Heat olive oil in a heavy-based pot over high heat, then brown the chicken until golden.
Drain excess fat from the pot, if possible, or transfer chicken to a plate to drain.
Add in the remaining ingredients: cinnamon, sage, lemon zest, garlic, and milk.
Nestle the chicken back into the pot, cover, and bake for 40 minutes.
Remove the cover and continue baking for an additional 50 minutes.
Let the chicken rest for about five minutes before transferring to a serving plate.

Notes

For maximum flavor, consider marinating the chicken overnight in milk with herbs. Serve with creamy mashed potatoes or rustic bread to soak up the sauce.