Roast Chicken in Milk – amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient.
Let’s get something out of the way up front – this recipe may sound strange. I’m used to cooking meat in a lot of different liquids (broth, sauce, even soda), but I had never cooked meat in milk before.
The more I thought about it, the less crazy it actually seemed. Cream gravy is right at home alongside meat, so why not cook meat in milk! And, no, you don’t end up with a milky sauce. Something magic happens while the chicken is cooking. The chicken becomes super tender, and an amazing sauce forms.
This recipe is also incredibly easy, but it looks so pretty that it would work as a company meal, too. A little about what I used to cook the chicken in (affiliate links ahead!). This Dutch oven is the one pictured. It’s awesome, but it’s expensive. I found mine at an auction. I also use this Dutch oven. It’s also awesome, but it’s a lot less expensive. It also works well to bake no-knead artisan bread in, and that bread works really well for sopping up all the delicious sauce.
Roast Chicken in Milk
Ingredients
- 6 pounds bone-in chicken parts
- sea salt
- freshly ground black pepper
- 2 tablespoons butter
- 1 package fresh poultry herbs (rosemary, sage, and thyme)
- zest of 2 lemons
- 10 cloves garlic peeled
- 3 cups milk
Instructions
- Preheat oven to 375 F.
- Season chicken with salt and pepper.6 pounds bone-in chicken parts, sea salt, freshly ground black pepper
- Brown the chicken in butter. Discard any extra butter.2 tablespoons butter
- Add all other ingredients.1 package fresh poultry herbs, zest of 2 lemons, 10 cloves garlic, 3 cups milk
- Bake 2 hours, covered.
Notes
Nutrition
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Adapted from Jamie Oliver.
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Comments & Reviews
Mike Cook says
Do you think this receipe would work with a turkey breast?
Kate says
I’m not sure! I think that it could work with some adjustments, but I haven’t tried it to say for certain.
Martha says
When recipe says “add remaining ingredients” i don’t know where you put them – inside the chicken – outside? the lemon zest – do you rub it on the chicken? the garlic cloves – do they sit on the chicken or on the sides of the pan. Thank you
Kate says
Hi! Sorry for the confusion! You can add everything along with the milk – no need for any special placement. Hope that helps!
Caroline says
Delicious!
Laurie says
I wonder if this would work with Rice Milk? My daughter is allergic to cow milk, coconut milk and almond milk. I may have to give this a try.
Kate says
I haven’t tried this with anything other than dairy milk, so I’m afraid that I’m no help on this. If you try it, I would be interested to hear how it turns out. Good luck! =)
carol says
This sounds like Jamie ol
Kate says
Yes, I adapted this from his recipe. Right under the recipe I’ve linked to the recipe of his that I adapted this from.
Pat says
Thank you so much for this recipe. I had one and lost it. It is the best.
Kate says
You’re welcome! =)
Davena Turvey says
I had one, too, years ago, from Spices of the Wold Cookbook,but I lost it while moving, a great tragedy because the recipe was so good. It was quite simple, with butter and lots of milk that you constantly spoon over the chicken while it fries gently in the butter. The milk eventually becomes rich and gravy-like with a wonderful texture. This sounds very like my lost one..
Madeline | Madeline Marie says
Wow this looks really good! I just recently posted a recipe with coconut milk and chicken so I don’t think it’s weird at all–sounds super creamy and wonderful! : )
Kate says
Thanks! And that sounds delicious! I love the combination of chicken and coconut. =)