Description
This Jamie Oliver classic transforms a humble roast chicken into an unforgettable dinner. Braised in milk with lemon, garlic, sage, and cinnamon, it creates a rich, curdled sauce that clings to every bite. It’s rustic, creamy, and full of bold yet balanced flavors that surprise you in the best way. Whether you’re cooking for family or hosting a cozy dinner, this dish delivers comfort and elegance without fuss. Pair it with mashed potatoes, roasted veggies, or crusty bread for a meal everyone will remember.
Ingredients
- 1 whole chicken (about 3.5–4 lbs)
- 2 tablespoons olive oil or unsalted butter
- Salt and freshly ground black pepper
- ½ stick cinnamon
- 10–12 fresh sage leaves
- Zest of 2 lemons (in wide strips)
- 10–12 cloves garlic, unpeeled
- 2½ cups whole milk
Instructions
- In a Dutch oven or snug pot, heat olive oil or butter over medium heat. Brown the chicken on all sides. Remove from pot.
- Add garlic, lemon zest, cinnamon, and sage to the pot. Sauté for 1–2 minutes.
- Return chicken to pot. Pour milk around it (not over it).
- Cover and roast at 375°F (190°C) for 1 hour 30 minutes, uncovering for the final 30 minutes.
- Let rest for 10 minutes. Serve with the curdled milk sauce spooned over.
Notes
Use a tight-fitting pot to keep moisture in.
The milk curdling is part of the dish—don’t worry!
Serve with crusty bread or mash to soak up the sauce.
Leftovers taste even better the next day.
Don’t use low-fat milk—it won’t curdle or thicken properly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 munites
- Category: Dinner
- Method: Oven-braised
- Cuisine: British/European
Nutrition
- Serving Size: 1 portion (approx. ¼ chicken with sauce)
- Calories: 460