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
- 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
- Preheat oven to 375 F.
- Season chicken with salt and pepper.
- Brown the chicken in butter. Discard any extra butter.
- Add all other ingredients.
- Bake 2 hours, covered.
Adapted from Jamie Oliver.
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