Jamie Oliver's Chicken in Milk with Lemon and Sage
·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.
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.
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.
Bake
Put it in the oven. Bake covered for about 30-40 minutes, basting occasionally with the liquid from the pan. Then increase the temperature to 190 °C and bake for a further 35-45 minutes. Finally, bake uncovered for a short while so the skin crisps up nicely.
Serving tip
Serve with the milk sauce and mashed potatoes.
