This is one of those weird and wonderful recipes that really works. Originating from Jamie Oliver, it yields a deliciously moist and fragrant chicken.
The fact that it’s ridiculously easy to make, is also a huge plus.
The lemon zest will curdle the milk but but that’s exactly what you want here as the curds make a wonderful sauce. Serve it over mashed potatoes with your favorite green vegetables on the side and with plenty of sauce spooned over. The whole garlic cloves will slip right out of their skins…a delicious mouthful!
You’ll need a deep ovenproof pan that will take the chicken quite snugly but leaving enough space so that you can baste the chicken while it’s roasting.
CHICKEN ROASTED WITH MILK AND AROMATICS
A chicken weighing 3.5lb (1.5k)
A couple of tablespoons of hi-temp oil such as avocado oil
A small stick of cinnamon
About 10 fresh sage leaves
The finely shredded zest of 2 lemons
10 cloves of garlic, unpeeled
20 fl oz (565ml) of milk
Sea salt and freshly ground black pepper
Pre-heat the oven to 375F (190C).
Season the bird all over with sea salt and freshly ground black pepper. Heat a couple of tablespoons of oil in the pan and lightly brown the chicken all over, then remove it to a plate and discard the oil but leave any brown sticky bits in the bottom of the pan.
Put the chicken back in the pan along with everything else and roast for one and a half hours, basting at 30 minute intervals.
Alternatively, cook with a lid on for the first hour – this will yield more sauce but you’ll have less of a roasted-looking chicken.
Once cooked, pull all the meat off the bones and arrange the chicken on a warmed serving plate with the sauce and garlic cloves poured over. Serve immediately with your favorite veg.