Lemon Milk Chicken

Yes, the name is very strange sounding, but I am already looking forward to making this recipe again. This is from Jamie Oliver that I found while looking for a whole chicken recipe. There were some negative reviews that I read about it, but decided to give it a try anyway. People complained about the sauce curdling, because of the milk and lemon combo, which it kinda does but in a good way. It turns out more like when you make your own buttermilk. I’m usually not a big fan of lemon either, but I really enjoyed it in this recipe.



  • 1 (3 pound) whole chicken
  • salt and pepper
  • 1 stick (115 grams) butter
  • 1/2 cinnamon stick
  • 1 Tablespoon dried sage
  • 1 lemon, zested
  • 6 whole garlic cloves, peeled
  • 2 cups whole milk


  1. Preheat the oven to 375 degrees F (190 C), and find a oven-proof pot for the chicken. (A pot that can go in the oven works best, or you will need a big pot to sear the meat and also an oven proof dish). Season it generously all over with salt and pepper. Melt the butter and sear the chicken on all sides, turning to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and take out most of the butter left in the pot. This will leave you with tasty goodness at the bottom of the pan.
  2. Put your chicken back in the pot and add the rest of the ingredients. Cook in the preheated oven for 1 1/2 hours. Baste with the cooking juices every half hour. The lemon zest will split the milk, making a sauce, which is so delicious.
  3. Take out the chicken, cut up and serve with the sauce. Goes great with mashed potatoes.


What’s your favorite whole chicken recipe?


Recipe adapted from the Food Network


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