Baked chicken is one of those comfort foods I turn to again and again. Depending on what ingredients I have on hand, chicken can take on a number of flavor identities. Squeezed lemon/orange and season with salt and pepper and it has a refreshing quality. Slather oyster sauce before baking (this is something my mom used to do) and it has a bit of a different flavor profile without realizing it comes from oysters. My most recent favorite is chicken baked in milk. It’s a Jamie Oliver creation that I doubted at first (chicken in milk??) but has slowly become in rotation for dinner.
Basically chicken is browned in butter, milk is added with a lemon zest, cinnamon sticks and sage. It bakes for about an hour and it’s done. The lemon zest/milk creates an rich and fragrant gravy that I like to serve over potatoes. It makes my home smell like a rotisserie.
Baked Chicken in Milk
Adapted from Jamie Oliver
1/2 stick butter
Zest of 2 lemons
1/2 cinnamon stick
Handful fresh sage
Handful garlic cloves, skin left on
1 cup milk
Preheat over to 375 degrees F.
Season chicken with salt and butter
In a dutch oven, melt butter and brown chicken turning it on all sides. Add lemon zest, cinnamon stick, sage, garlic and milk to pot. Cover pot with lid and transfer pot to oven to bake for an hour and half. Remove lid last half hour and return to oven.
Serve with mashed potatoes and veggies.