If you have never tried Jamie Oliver’s Chicken in Milk Recipe, you are in for an absolute treat that elevates simple ingredients into a comforting, aromatic masterpiece. This dish combines tender, juicy chicken bathed in a fragrant milk infusion with garlic, sage, and lemon zest, creating an extraordinary balance of savory and subtle sweetness that will have you savoring every bite. It’s one of those recipes that feels both rustic and elegant, perfect for sharing with loved ones or simply enjoying as a cozy weeknight dinner with a twist.
Ingredients You’ll Need
The beauty of Jamie Oliver’s Chicken in Milk Recipe lies in its straightforward ingredients, each carefully selected to bring depth and distinctive flavors without complicating the cooking process. From the hearty whole chicken to the warming cinnamon and fresh sage, every component plays a crucial role in building texture, flavor, and color in this dish.
- Whole chicken (3 – 3.5 lb / 1.5 – 1.8 kg): The star protein that turns gloriously tender cooked gently in milk.
- Salt (2 tsp plus to taste): Enhances all the flavors and seasons the chicken to perfection.
- Black pepper: Adds subtle heat and complexity without overpowering.
- Olive oil (2 tbsp): For browning the chicken, locking in moisture and rich flavor.
- Cinnamon stick (1/2): Brings unexpected warmth that beautifully complements the creaminess of the milk.
- Fresh sage leaves (1/4 cup loosely packed): Offers earthy, aromatic notes to the dish.
- Lemon zest (from 2 lemons): Provides a fresh, bright contrast that lifts the flavors.
- Garlic cloves (10 whole, skin on): Roasts gently in the milk, mellowing and infusing the sauce with deep savoriness.
- Milk (2 1/4 cups, low fat recommended): The luscious liquid that tenderizes the chicken and creates the signature sauce.
How to Make Jamie Oliver’s Chicken in Milk Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 190°C (375°F). This temperature is perfect for cooking the chicken evenly while allowing the milk to develop its rich flavors. Meanwhile, gently rinse the whole chicken and pat it completely dry with paper towels. Dry skin ensures it will brown beautifully without steaming.
Step 2: Season the Chicken
Generously sprinkle the salt and about five grinds of black pepper all over the chicken, focusing especially on the top and sides. This upfront seasoning primes the chicken’s flavor and helps it soak up all those aromatic notes in the milk later on.
Step 3: Brown the Chicken
Heat the olive oil in a heavy-based, oven-safe pot over high heat. Carefully brown the chicken on all sides to develop gorgeous color and rich, savory depth. Using tongs stuck in the rear of the chicken with a wooden spoon to leverage the bird lets you handle it gently without tearing the skin—this little trick ensures the best crispness and presentation.
Step 4: Remove Excess Fat
If possible, pour out any excess olive oil from the pot while keeping the chicken inside; if not, temporarily remove the chicken before draining the fat. This step keeps the dish from becoming too greasy, allowing the subsequent ingredients to shine.
Step 5: Add the Flavors
Return the chicken to the pot (if it was removed), then add the cinnamon stick, fresh sage leaves, lemon zest, whole garlic cloves with skin, and the milk. The milk will slowly transform during cooking into a silky, flavorful sauce infused with the essence of these beautiful herbs and spices.
Step 6: Slow Bake to Perfection
Cover the pot and bake the chicken for 40 minutes, letting it simmer gently in the fragrant milk. Then, uncover and continue baking for another 50 minutes to develop a golden skin and reduce the sauce to a wonderfully creamy consistency. The result is a succulent bird and a sauce that manages to be both comfortingly mild and intriguingly flavorful.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for about 5 minutes. This brief pause helps the juices redistribute, keeping every bite moist and tender. Serve the chicken on a platter with the luscious milk sauce spooned over or on the side. The unstrained sauce with curds, garlic, and sage leaves adds delightful textural interest and bursts of flavor.
How to Serve Jamie Oliver’s Chicken in Milk Recipe
Garnishes
A sprinkle of freshly chopped sage or a few twists of lemon zest on top adds a pop of color and fresh aroma to the finished dish. Roasted garlic cloves from the milk sauce can be spread on the chicken or served alongside for extra richness.
Side Dishes
This chicken shines paired with simple, comforting sides like creamy mashed potatoes or crusty artisan bread to soak up the special milk sauce. Steamed seasonal greens or a crisp mixed salad offer a refreshing balance to the dish’s richness.
Creative Ways to Present
For a more festive table, carve the chicken into generous pieces and fan them out on a large platter, drizzling the sauce artistically. You can also serve individual portions in rustic shallow bowls for a rustic yet refined experience that invites everyone to dive right in.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the milk sauce separately or combined to preserve flavors and textures. When chilled, the sauce may thicken but will loosen easily upon reheating.
Freezing
This dish freezes well if you want to prepare ahead. Freeze the chicken and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently, ensuring the chicken maintains its tenderness and the sauce its creaminess.
Reheating
Gently reheat Jamie Oliver’s Chicken in Milk Recipe on the stove over low-medium heat. Stir occasionally to revive the sauce and prevent curdling. Avoid high heat to keep the chicken moist and maintain the delicate flavor balance.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Using bone-in, skin-on pieces like thighs and drumsticks will work well. Just adjust the cooking time since pieces typically cook faster than a whole bird.
What type of milk is best for this recipe?
Whole milk is traditional and gives a richer sauce, but low-fat milk works beautifully too, as Jamie Oliver suggests, keeping the dish lighter while still yielding a luscious texture.
Why is cinnamon used in a chicken recipe?
The cinnamon stick adds a subtle warmth and depth of flavor that complements the herbs and lemon, giving the sauce an intriguing twist without overwhelming the chicken’s natural taste.
Can I prepare this recipe in advance?
Yes, you can prepare the chicken and sauce in advance and reheat gently. The flavors often deepen beautifully with a bit of resting time, making it perfect for entertaining ahead of time.
Is the milk sauce safe to eat with cooked garlic skins still in it?
Yes! The garlic skins soften during cooking and contribute to the sauce’s flavor without being unpleasant. You can eat the garlic whole or squeeze the softened cloves out as a delicious accompaniment.
Final Thoughts
If you’re looking to wow your family or friends with a dish that feels like a warm hug on a plate, Jamie Oliver’s Chicken in Milk Recipe is your go-to. Its blend of simple, wholesome ingredients and a unique cooking method delivers layers of flavor and tender comfort that stay with you long after the last bite. Trust me, once you try it, this recipe will become a beloved staple you’ll want to return to again and again.
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Jamie Oliver’s Chicken in Milk Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Chicken in Milk is a unique and delicious roast chicken recipe that uses milk, lemon zest, garlic, sage, and cinnamon to create a tender, flavorful dish with a rich and slightly tangy sauce. The chicken is browned first on the stovetop then baked slowly in milk, resulting in moist meat and a distinctive curdled milk sauce infused with aromatic spices.
Ingredients
Chicken
- 3 – 3.5 lb (1.5 – 1.8 kg) whole chicken
- 2 tsp salt (plus more to taste)
- Black pepper, 5 grinds
- 2 tbsp olive oil
Herbs & Spices
- 1/2 stick cinnamon
- 1/4 cup loosely packed fresh sage leaves
Other
- Zest of 2 lemons (avoid pith)
- 10 cloves of garlic, whole with skin on
- 2 1/4 cups low fat milk
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the chicken.
- Prepare Chicken: Wash the whole chicken thoroughly under running water and pat dry thoroughly with paper towels to ensure crispy skin when cooking.
- Season Chicken: Sprinkle 2 teaspoons of salt and about 5 grinds of black pepper all over the chicken, ensuring to cover the top and sides evenly. Pat the seasoning in gently.
- Heat Oil: Heat 2 tablespoons of olive oil in a heavy-based pot over high heat, ready for browning the chicken.
- Brown Chicken: Using tongs inserted into the rear of the chicken and a wooden spoon to leverage and tilt the bird, carefully brown the chicken on as many sides as possible. This step develops flavor and color while minimizing skin tears.
- Drain Fat: If possible, pour out the excess fat from the pot while keeping the chicken inside. If not feasible, remove the chicken onto a plate and then drain the fat from the pot separately.
- Add Flavorings: Add the cinnamon stick, fresh sage leaves, lemon zest, garlic cloves, and milk into the pot. Return the chicken to the pot if you had removed it.
- Bake Chicken: Cover the pot with a lid or foil and bake in the preheated oven for 40 minutes. Then remove the cover and continue baking uncovered for an additional 50 minutes. This slow bake in milk tenderizes the chicken and creates a flavorful sauce.
- Rest and Serve: After baking, let the chicken rest for about 5 minutes before transferring it from the pot to a serving plate. Serve the milk sauce on the side with the curds, garlic, and sage bits for added texture and flavor.
Notes
- Use a heavy-based pot with a lid suitable for oven use for even cooking and easy browning.
- Be gentle when browning the chicken to prevent skin tearing; tilting with tongs and a wooden spoon helps.
- The milk sauce will curdle slightly during baking; this is normal and adds to the dish’s unique texture and flavor.
- Leftover sauce can be spooned over the chicken or served on the side as a flavorful accompaniment.
- Using fresh lemon zest is critical to avoid the bitterness of the pith and to impart bright citrus flavor.
