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Jamie Oliver’s Chicken in Milk {Seriously Delish}

1 hr 40 mins Cook
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NomNom Recipes 15 1

After reading the recipe, I have a question. There is no denying that this is a strange combination of ingredients. But I promise you, this chicken in milk is really good. The best roast chicken I’ve had in my life. Jae.

Chicken in Milk {Seriously Delish} - NomNomWow
Jamie Oliver’s Chicken in Milk {Seriously Delish} – NomNomWow

It’s hard to say that this is one of the best fried chicken I have ever had in my life. That’s how good it is.

If you read the recipe, you’ll probably be as skeptical as I am.

Then out of curiosity I googled to see if anyone else had tried. Surprisingly, there were a lot and they raved about it! Quite a few people have even declared it to be the best chicken they have ever eaten. It competes with chicken, Korean chicken, and karaage!), this is without a doubt one of the best chicken dishes I’ve ever had. Probably the best fried chicken I’ve ever eaten.

And traditional fried he is much easier than chicken. Almost certain. Insanely juicy, flavorful chicken every time.

What It Tastes Like

The chicken is slowly cooked in broth for 1.5 hours to make it tender. Not as tender as “crumbly”, but not a chop roast. That’s for tearing bits.

I often bake without a lid, so the skin is crispy. The broth that becomes the sauce is really amazing. It soaks into the chicken and diminishes to what I call “liquid gold.” Cinnamon notes, garlic, a hint of lemon freshness and sage musk all mixed with chicken juice. Garlic is a delicacy in itself. It is cooked until tender, then peeled off the skin and popped straight into your mouth. If you have leftovers, spread them on toast for a great treat!

I was sure that the milk and lemon would be curdled, but I couldn’t be more wrong. The milk crumbles into little curds that look a bit odd at first, but when you bite into it, it becomes like little bits of bocconcini or buffalo mozzarella.

Finally, I’m sure this will be my favorite recipe when it comes to cooking whole chicken. It’s ridiculously easy to make, but the hardest part is searing the chicken (I’ve shared some tips I found along the way).

Now, let’s get the recipe!

Jamie Oliver’s Chicken in Milk {Seriously Delish}

Jamie Oliver’s Chicken in Milk {Seriously Delish}

After reading the recipe, I have a question. There is no denying that this is a strange combination of ingredients. But I promise you, this chicken in milk is really good. The best roast chicken I've had in my life. Jae.
prep time
5 mins
cooking time
1 hr 40 mins
total time
1 hr 45 mins



  • 3 - 3.5 lb / 1.5 - 1.8 kg whole chicken

  • 2 tsp salt (plus more to taste)

  • Black pepper

  • 2 tbsp olive oil

  • 1/2 stick cinnamon

  • 1/4 cup loosely packed fresh sage leaves

  • 2 lemons , zest only (avoid grating the pith which is bitter)

  • 10 cloves of garlic , whole, skin on


Preheat the oven to 190°C.
Rinse the chicken with water and pat dry with a paper towel.
Sprinkle 5g of salt and black pepper over the top, focusing on the top and sides of the chicken.
Heat the oil in a heavy-bottomed saucepan over high heat. (Note 1) Chicken is fried as much as possible.
The easiest way to do this (and minimize tearing the skin) is to insert tongs into the back of the chicken and use a wooden spoon to lift and pry the chicken open. Sear as many skins as possible. (Note 2)
If possible (if you have a helper), drain excess fat from the pan with the chicken still inside. If you can't remove it, transfer the chicken to a plate and drain the fat.
Add the rest of the ingredients to the pan (put the chicken back into the pan).
Cover and bake for 40 minutes, then uncover for 50 minutes (1.5 hours total).
Let chicken stand for approximately 5 minutes before removing from pan onto serving platter. Please enjoy with the sauce.
The chicken needs cottage cheese, garlic chunks, and sage chunks, so don't rub it.


Choose a pot that fits the chicken fairly snugly. But not too snugly, otherwise it is very difficult to brown the chicken! The browning of the chicken can be a bit difficult if you are using a very snug pot. But it is a key step for this recipe because browning = flavour + crispy skin and also renders the fat. The fat that isn't rendered out in this step ends up in the sauce and might be too fatty for your taste if you don't brown the chicken enough. The nutrition is for 6 people and has been adjusted to reflect that 1/4 cup of the chicken fat is rendered out and poured off while the chicken is browned. It also assumes that all the sauce is used which is probably not the case so the calories is slightly higher than it should be I should be honest and tell you that though recipes always say that a whole chicken will typically serve 6 people, in my household it only serves 4 + plenty of
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