Comfort Foods: Baked Chicken in Milk

Lemon chicken

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.

Lemon chicken

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 chicken
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.

24 thoughts on “Comfort Foods: Baked Chicken in Milk

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  1. This is one of my favorite ways to make chicken! I think because you get a moist, tender chicken AND gravy. One of these days, I’m going to see if it works in a crockpot.

  2. I’m making a roast chicken right now ! I’ve never thought of adding milk to it – I bet the gravy would be amazing ! I don’t have dutch oven cauldron thing – can this recipe work without that pot?

  3. What a great and simple recipe! I’d like to try making this in a crockpot as well (gosh, I’m so lazy, ha ha). The thought of gravy and chicken in the same dish makes my mouth water!

  4. Interesting! I make roast chicken several times a month, so I’ll give to give this baked-milk version a try. Sounds tasty.

  5. The cinnamon is throwing me off a little as I can’t imagine what that would taste like with the lemon… but it sounds like an awesome idea. Gravy + chicken in one pot! Brilliant!

  6. I have heard of chix baked in milk, but have never tried it. You make it look so simple, yet elegant. I think I’m offer to buy a chicken and 30 pounds of potatoes!!!! I think I’m gonna want to eat all of the gravy MYSELF!

  7. I’m off to get a chicken and 30 pounds of spuds. I think I’ll keep the gravy ALL TO MYSELF. Kudos girl.

  8. I made Jamie’s recipe back in January and loved it. I made it after work as an experiment before making it again and shooting for the blog. It’s on my list to make again for a Sunday Dinner post. I thought it was totally yum! I loved the gravy it made.

  9. On an unrelated note, is there a search function on your blog that I’m just overlooking? I wanted to lookup two of your past recipes and I can’t figure out how to find them. Help. 🙂

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