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Cooking

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Jamie Oliver's Chicken in Milk with Lemon and Sage

·
4 servings

  1. 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. 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.

  3. 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.

  4. Roast

    Put it in the oven. Roast covered for about 30-40 minutes, basting occasionally with the liquid from the dish. Then increase the temperature to 190°C and roast for a further 35-45 minutes. Finally, roast uncovered for a little while so the skin crisps up nicely.

  5. Serving tip

    Serving tip

    Serve with the milk sauce and mashed potatoes.

  6. You're done!

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