Jamie Oliver's Chicken in Milk
Braised in milk with cinnamon, sage, lemon zest, and garlic, the milk transforms into curds that add creamy bursts of flavor. The garlic softens in its skin, perfect for eating with the chicken or spreading on toast.
| Cuisine | British |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 1 hour 40 minutes |
| Marinating Time | 5 minutes |
| Total Time | 1 hour 45 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
Preheat oven to 190°C / 375°F.
- 2
Wash chicken and pat dry with paper towels.
- 3
Sprinkle salt and black pepper evenly over chicken, focusing on top and sides.
- 4
Heat oil in a heavy-based pot over high heat. Brown chicken all over, using tongs and a wooden spoon to lift and leverage for even browning.
- 5
Pour off excess fat if necessary. Return chicken to the pot.
- 6
Add cinnamon, sage, lemon zest, garlic, and milk to the pot.
- 7
Bake covered for 40 minutes, then uncover and bake for 50 minutes, totaling 1.5 hours.
- 8
Let chicken rest for about 5 minutes before transferring to a serving plate. Serve sauce with the chicken, including curds, garlic, and sage.
Nutrition Information
| Calories | 466 |
| Protein | 61.3g |
| Carbohydrates | 6.2g |
| Total Fat | 20.4g |
| Saturated Fat | 5.3g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 183mg |
| Sodium | 794mg |
| Potassium | 644mg |
| Fiber | 0g |
| Sugar | 4.8g |
| Vitamin A | 300IU |
| Vitamin C | 2.5mg |
| Calcium | 150mg |
| Iron | 2.5mg |
Recipe Notes
Use a pot that fits the chicken snugly but not too tight to allow browning.
Browning is key for crispy skin and flavor. Rendered fat from browning adds richness to the sauce.
Nutrition assumes 1/4 cup of chicken fat is poured off during browning and all sauce is used.
Milk curds provide creamy bursts reminiscent of bocconcini.
Garlic softens in skin, ideal for popping out and eating with chicken or spreading on toast.
The combination of sage, cinnamon, lemon zest, and milk creates a uniquely aromatic braising liquid.
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