Jamie Oliver’s Chicken in Milk

jamie oliver's lemon milk chicken

There’s been a bunch of buzz on this recipe lately, and I wanted to get in on the action! On a whim, I decided to pick up a whole chicken on our afternoon walk. I’m so glad I did.

This recipe was super easy. The prep is a snap! If I can do it with a teething baby in the background, then anyone can.

The results are fantastic. It will be in your rotation in no time. It’s officially on mine!

The sauce is SOOO good. And the best part is that there is A LOT OF IT. We actually brought the pot up to the table and dipped our pieces right in (gross I know, but come on!). If you make this, you will know exactly why.

The major herbal/flavor ingredients- Garlic, Lemon & Sage (cinnamon not pictured)

other ingredients

After browning, I put it in the oven with the lid on for the first 30 minutes.
Then I took it off for the rest of the time.

into the oven you go

Chicken in Milk

(recipe from Jamie Oliver)

-1- 3 lb. organic chicken
-salt and freshly ground black pepper
-1 stick butter
-1/2 cinnamon stick
-1 good handful fresh sage, leaves picked
-2 lemons, zested
-6 garlic cloves, skin left on
-1 pint milk


Preheat the oven to 375 degrees F, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours with the lid on. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

dinner tonight

I served it with some smashed potatoes & a salad with a lemon-poppy seed vinaigrette. I took some of the garlic from the pot of chicken, squeezed it out of the skins and mixed it with the smashed potatoes. Scrumptious! This is how Friday night dinners are supposed to. A good way to start the weekend, don’t you think?

  • kickpleat

    Oh lordy, that looks amazing. I’ll definitely pick up a chicken to try this out soon.

  • sammyw

    this looks so so good 🙂 will have to try this next time i roast a chicken!!

  • radish

    oh good god, i am SO going to have to make this. I can’t wait – i love these kinds of things and I’ve been craving comfort food!!! YUM!!

  • galexiegirl

    Oh lordy is right……I will have to try this. You have officially inspired me. I super love all your photos…..such a great blog girlie!

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    […] zest, garlic, sage, cinnamon stick and milk added after browning it in a little butter. I followed Shutterbean’s advice and left the lid on my pot for the first half an hour then left it uncovered for the […]

  • Jen West Design

    I made this last night. Holy chicken! I thought Zuni was the best but this ties. Thanks. Killer!

    • Tracy

      Jen- soo glad you tried it! The sauce is sooo good huh? Perfect for dipping some crusty bread into. Zuni’s is GREAT…but it’s a different kinda chicken 😉

  • Jacob6176

    I just made this tonight after reading about it here and WOW! I loved it. The wife loved it, and the three picky eater boys of mine loved it too. It is absolutely going on the monthly menu plan.

    • Tracy

      that’s awesome jacob!!!!! I have to get it back in our rotation soon! The weather is calling for it!

  • Stacey

    I wonder how this would be with coconut milk…

  • Jheri

    I just tried making this last night. I thought it was very good, definitlely very moist, BUT I thought it would be more flavorful than it was. It seemed more subtle to me. Not sure what I did wrong. I do use skim milk so I don’t know if that watered down the flavor a little. Everyone else really liked it so maybe I just am being picky?

    • Tracy

      Hmm weird!! Maybe the skim milk had something to do with it? If you happen to make it again, you might want to try squeezing out all of the juice leftover from the cooked lemon into the sauce? Or you could add some rosemary to the cooking liquid too? Did it not have enough salt, maybe?

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    […] I know where to get my sage when I make my husband's favorite Chicken in Milk recipe. […]

  • Kim


    Did you fry it in the dutch oven on top of the stove first?? I was just curious about that detail.


  • Kim

    Thanks so much! I hope you had a rockin’ birthday. I have a GREAT chicken wing recipe I am going to send you. You will LOVE!!! A friend of mine has won contests with it and I was able to get him to give it to me.

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