Jamie Oliver's Chicken in Milk with Lemon and Sage

Step-by-step method

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At a glance

This elegant Italian-inspired dish comes together with minimal hands-on time—just brown the chicken and let the oven do the work for about 90 minutes. The chicken braises in creamy milk with lemon, garlic, sage, and cinnamon, creating a luxurious sauce that's worth every minute of the slow cooking.

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    Preheat the oven

    Get a large roasting pan with a lid ready. I use a cast-iron one, which I find works best. Preheat your oven to 160 °C.

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    Brown the chicken

    Heat some oil in a large frying pan. Season the chicken with salt and pepper all over, including inside the cavity. Then brown it on all sides in the pan. Transfer it to the cast-iron roasting pan, along with the browned bits left in the pan.

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    Pour over the milk

    Pour the milk over the chicken and toss in the unpeeled garlic cloves. Add the cinnamon and sprinkle the chicken with sage (10 leaves). Add a well-washed whole lemon to the milk.

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Jamie Oliver's Chicken in Milk with Lemon and Sage

bohynekuchyne
Active time total 1 h 45 min
Prep 10 min Cook 1 h 35 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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About this recipe

I have a few "cooking idols," and Jamie Oliver is one of them. I love the ease with which he cooks, how he combines ingredients, and how simply he creates wonderful dishes. I've tried loads of his ideas already, and chicken baked in milk is one of my favourites. I made a few tweaks to the original recipe.

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