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    Home » Dinners » Chicken » Roast Chicken in Milk

    Roast Chicken in Milk

    Published: Oct 5, 2015 · Modified: Oct 17, 2018 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Roast Chicken in Milk - amazingly flavorful, tender chicken is so easy to make with the help of an unlikely ingredient.
    Roast Chicken in Milk in a Dutch oven

    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.

    Roast Chicken in Milk with fresh sage

    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.

    Overhead picture Roast Chicken in Milk in Dutch oven

    Roast Chicken in Milk

    Roast Chicken in Milk

    Tender roast chicken that cooks in milk.
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8
    Calories: 555kcal
    Author: Kate @ I Heart Eating

    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.
    • Brown the chicken in butter. Discard any extra butter.
    • Add all other ingredients.
    • Bake 2 hours, covered.

    Notes

    *Nutrition facts have been estimated.

    Nutrition

    Serving: 1g | Calories: 555kcal | Carbohydrates: 5g | Protein: 59g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 190mg | Sodium: 236mg | Potassium: 734mg | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 1.2mg | Calcium: 140mg | Iron: 2.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from Jamie Oliver.

     

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Mike Cook

      February 02, 2019 at 9:42 am

      Do you think this receipe would work with a turkey breast?

      Reply
      • Kate

        February 02, 2019 at 8:25 pm

        I'm not sure! I think that it could work with some adjustments, but I haven't tried it to say for certain.

        Reply
    2. Martha

      January 31, 2019 at 8:13 am

      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

      Reply
      • Kate

        January 31, 2019 at 8:42 am

        Hi! Sorry for the confusion! You can add everything along with the milk - no need for any special placement. Hope that helps!

        Reply
    3. Caroline

      May 16, 2018 at 10:43 am

      5 stars
      Delicious!

      Reply
    4. Laurie

      November 21, 2015 at 5:35 am

      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.

      Reply
      • Kate

        November 22, 2015 at 9:20 am

        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! =)

        Reply
    5. carol

      October 20, 2015 at 6:15 am

      This sounds like Jamie ol

      Reply
      • Kate

        October 20, 2015 at 9:30 am

        Yes, I adapted this from his recipe. Right under the recipe I've linked to the recipe of his that I adapted this from.

        Reply
    6. Pat

      October 05, 2015 at 11:16 am

      Thank you so much for this recipe. I had one and lost it. It is the best.

      Reply
      • Kate

        October 05, 2015 at 3:08 pm

        You're welcome! =)

        Reply
      • Davena Turvey

        January 26, 2019 at 4:10 pm

        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..

        Reply
    7. Madeline | Madeline Marie

      October 05, 2015 at 9:48 am

      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! : )

      Reply
      • Kate

        October 08, 2015 at 12:03 pm

        Thanks! And that sounds delicious! I love the combination of chicken and coconut. =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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