Jamie Oliver's Roast Chicken Braised in Milk: WOW

Do you really need another roast chicken recipe?

Yes, you do.

When I keep reading rave reviews about a recipe, how this is the BEST roast chicken on the planet, blah blah blah, I have to make it, don't I?

Yes, I do.

Reviews help make a recipe even better than the original.

Here, Jamie Oliver, who is a great chef (and seems like a super nice guy), braises a chicken in a pint of milk with lots of lemon zest, a cinnamon stick and sage. Sounds weird, but trust me, it's the bomb.

I got a few good tips from the Kitchn, saying that the first time they made the recipe, they followed the directions, leaving the lid OFF, however when you are braising meat, don't you leave the lid ON?

I would think so.

The second time they made the recipe, they left the lid ON, yielding moister results and a better sauce.

So, I left the lid ON.

Since I browned the chicken on all sides in the butter and oil first, my skin was already a pretty golden color.
I only removed the lid the last 15 minutes of roasting.

The sauce was sticky and delicious with an amazing aroma.

I served it with a side of curried cauliflower, and I will concur with the other reviewers: this was one of the best roast chicken recipes I have had too (though my roast chicken is up there with the best of them).

Jamie Oliver's Roast Chicken Braised in Milk: (adapted from Jamie Oliver)

1 whole chicken (about 4 lbs.)
kosher salt and freshly ground black pepper
olive oil and butter, for cooking
zest of two lemons
1 head garlic, divided into cloves (no need to peel their skins)
2 cups whole milk
1 cinnamon stick
1 handful fresh sage (I also used fresh rosemary sprigs, why not?)

Preheat the oven to 375F.

Pat the chicken dry, season it with kosher salt and pepper, and heat a heavy, ovenproof oval pot (I used a Staub cocotte w/ lid) on the stovetop over medium-high heat. Add a drizzle of oil with about 2 tbsp of butter and brown the chicken all over, turning it with tongs, until all sides are nice and golden brown.

If there is a lot of oil and fat left in the pot, then drain before adding the rest of the ingredients (my chickens are very lean, so I did not need to do this step).

Sprinkle with lemon zest and add the remaining ingredients to the pot.

Cover and bake for 1 hours and 30 minutes, removing the lid for the last 15 minutes if you like to brown the top a little more.

Remove the chicken to a cutting board and whisk the sauce to get rid of the lumps. Squeeze the garlic cloves out of their jackets and mix in with the sauce. If the sauce seems a bit dry, then add some chicken broth or milk and whisk. It will be very thick and lumpy.

To serve, pull the meat off the bones and drizzle with sauce.

Holy Guacamole. This is one deilcious bird.



gourmet goddess said…
... have been waiting for this post - making it very soon - and I have only heard the BEST reviews for this recipe .

Ciao Chow Linda said…
I love my roast chicken recipe too, but this looks off the charts delicious. I would use the rosemary rather than the sage too - personal preference.
Emily said…
Wow! Looks amazing and we love lemon with chicken - love the zest all over it. Will probably make this on Sunday!
Susan said…
Can't wait to make this!! THANK YOU!!
Anonymous said…
Yours looks so much better than the kitchn blog. Wow! Everything I have ever made from your recipes is the best! I can't wait to try this. By the way, this is my favorite food blog. The photography is also quite good--gotta have pictures.
I have been eyeing this recipe for a while now. You have me convinced.
Joan Nova said…
It looks wonderful. I once braised a pork roast in milk and was blown away by the moistness and the sauce it created.
Robin said…
YES! I love this recipe! I made it a few years ago after I saw it on the kitchn. I need to make it again soon!

When I made it, I strained the sauce instead of whisking it all together. I also saved the garlic cloves to smear on freshly baked bread. It was heavenly!
Eileen said…
I've got to make this!
Oui Chef said…
I've roasted pork in milk and loved it, but have never done a chicken. I'm a big fan of Oliver's (and of you) so I am TOTALLY putting this one on my to-do list.
Oh wow, how did I miss this! It looks over the top. I never tried braising with milk. I'll take your word again for this one!
ann said…
Hi Stacy...do you think this would work as well with cut up chicken parts?...tks, Ann
I just wanted to get back with you to let you know I made this. I am so glad I read your post because I found the broken sauce unattractive and like they say you eat with your eyes, so I used my stick-blender to smooth out the sauce. Now I think it needs a name change because Chicken in Milk does not sound enticing. I think I am going to call it "To-Die-For-Chicken". No kidding it is delicious. Gotta love Jamie Oliver.
Anonymous said…
Found you thru the Huffington Post article today about this great looking bird.......http://www.huffingtonpost.com/laura-fromm/roast-chicken-recipe_b_4634704.html?utm_hp_ref=tw can't wait to try it.
I just subscribed to your site, I am also from NJ.
Anonymous said…
This comment has been removed by a blog administrator.
JAdams said…
I just made this chicken for dinner tonight and it was really delicious! I have a couple of tips. First, after you brown the chicken you should get rid of most of the oil and rendered fat in the pot. I had to pour off the sauce and skim it after cooking and I think if I had taken this step it would have been easier. I also transferred it to the blending cup and used my immersion blender to create a really smooth sauce. As for the rosemary, I love it too, but I stuck to just the sage. I think the rosemary would overwhelm the delicate cinnamon flavor that gives this recipe a slightly Thai vibe. Next time I'm going to serve it on a bed of jasmine rice! Yum!
Anonymous said…
I also found you and this recipe from the Huffington Post article and we made the dish tonight. I thought it was good and the rest of my family thought it was very good. I strained the pan sauce at the end to remove the solids and it came out perfectly. Threw two springs of thyme into the pot with the sage because I had thyme out for another dish. Would probably cook only 1.25 hrs next time instead of 1.5 hrs, but that may be due to the weight of the chickens we get. Falling off the bone is overdone to me, but my family liked it that way for a change. This is worth adding to our chicken recipe mix.
Jen in Maine said…
I made this tonight with a 5 lb. bird.
It was delicious, smelled heavenly and we all loved it! Simple and beautiful!
Thank you for another fabulous recipe!
Janet said…
Well, I didn't take any photos but I wanted you to know that I made the chicken braised in milk last week and yes, 'WOW'. We loved it that night for dinner and it made a delicious chicken salad later that week. Thanks!!
Made this last night and it was off the charts delicious. I loved that vague hint of cinnamon in the meat and the sauce. Squeezed that garlic from the skins and zapped the sauce with an immersion blender. Sopped it up Jim Lahey's fabulous no knead bread.
Botany_Bill said…
My husband made this for me last year and it was amazing. I'm wondering....do you think think this would work in a crock pot?