At a glance
This elegant one-pot chicken braises gently in milk with fragrant sage, garlic, and lemon, creating a creamy sauce while the skin crisps up in the oven. The process involves browning the whole chicken first, then roasting it covered and uncovered over about 90 minutes, with a temperature boost partway through to get that golden, crispy skin just right.
1/5
Preheat the oven
Get a large roasting dish with a lid ready - I use a cast-iron one, which I find works best. Preheat your oven to 160°C.
2/5
Brown the chicken
Heat some oil in a large frying pan. Season the chicken all over, including inside, with salt and pepper. Brown it on all sides in the pan, then transfer it to the cast-iron dish. Add in the tasty bits left in the pan too.
For this step
0/43/5
Pour over the milk
Pour the milk over the chicken and toss in the unpeeled garlic cloves. Add the cinnamon and scatter the sage leaves (10 of them) over the chicken. Place a well-washed whole lemon into the milk.
For this step
0/5
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
