Jamie Oliver’s Chicken in Milk combines whole chicken with milk, cinnamon, lemon, and garlic to create a tender and flavorful meal unlike anything I’ve ever tried.
I learned that chicken in milk has roots in traditional Italian cooking, and its unique combination of ingredients intrigued me from the start.
I couldn’t wait to see how this unusual method would transform a simple roast chicken into something extraordinary. By the time I took my first bite, I was completely sold.
The chicken was incredibly tender, and the milk had curdled into a delicious, tangy sauce that perfectly complemented the meat.
What I love the most about this recipe is that you can use the leftovers creatively and explore different flavor combinations.
Equipment Required
- Saucepan: I recommend using a sturdy ovenproof pot that can be used on the stovetop and in the oven. A Dutch oven works perfectly if you have one.
- Sharp Knife: Ensure you use a sharp knife to peel the garlic and slice the lemon. This will make the prep work quick and easier.
- Tongs: Tongs are handy for turning the chicken while browning and serving it later. I recommend using them, as they make handling the chicken a lot easier.
- Lemon Squeezer: A lemon squeezer is quite efficient for extracting lemon juice, so I suggest keeping it handy.
Jamie Oliver Chicken in Milk Ingredients And Substitutions
Note: The ingredients I’ve listed are enough for four servings of Jamie Oliver’s chicken in milk.
- Whole Chicken (approx. 1.5 kg): I recommend using free-range chicken for getting the best flavor and texture. But if it isn’t available, any food-quality whole chicken will work just fine.
- 2 Tablespoons Olive Oil: You can use vegetable oil if that’s what you have on hand.
- 100 g Unsalted Butter
- 2 Cinnamon Stick: If you do not have ground cinnamon, you can use it in a pinch, but I suggest sticking with the stick for the best flavor.
- 1 Tablespoon Dried Sage Leaves: If available, you can also use fresh sage leaves.
- 1 Lemon: I use lemon slices. You can also use lemon zest for flavor.
- 550 ml Milk: I recommend using whole milk for better texture and richness.
- 10 Cloves of Garlic
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Tablespoon Lemon Juice
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 1 hour 40 Minutes | 1 hour 50 Minutes |
How To Make Jamie Oliver Chicken in Milk At Home
Step 1
Put a generous amount of butter in a large saucepan or Dutch oven and let it melt over medium-high heat.
Step 2
Season the chicken with olive oil, salt, and pepper. Place it in the melted butter and let it brown on both sides. Once browned, throw away the burned butter and set the chicken aside.
Step 3
Add more butter to the saucepan and toss in garlic, cinnamon sticks, lemon slices, and dried sage leaves. Sauté until it’s fragrant.
Step 4
Pour in the milk and stir well, scraping up any browned bits in the bottom of the saucepan.
Step 5
Place the chicken back into the saucepan.
Step 6
Season the chicken and milk with some salt and pepper.
Step 7
Pour in the lemon juice and bake the chicken in a preheated oven at 180ºC/350ºF for 1 hour and 40 minutes.
Step 8
Your deliciously tender and aromatic chicken is now ready to be served.
Jamie Oliver Chicken In Milk Recipe Video
Expert Tips That I Recommend
- While sage leaves are great for flavor and health benefits, I’ve found that adding fresh rosemary, thyme, or oregano can elevate the dish even more and offer unique flavors.
- When I crave a bit of heat in dishes, I add a pinch of red pepper flakes or a chopped fresh jalapeño while browning the chicken. I love the subtle warmth it adds to the creamy sauce.
- For an extra burst of flavor, I like to add a splash of white wine to the milk before baking to induce a subtle acidity to the dish. You could also consider adding Dijon mustard if you prefer a tangy flavor.
- If you’re seeking satisfying, tender, and juicy chicken with extra flavor that practically melts in your mouth, you should definitely consider brining the chicken before cooking it.
- I always brown the butter to achieve a rich, nutty, and robust flavor. This not only adds a deliciously toasted note but also enhances the overall flavor of the sauce.
- Another of my favorite tips is to rest the chicken after cooking it. This way, the flavors meld together more effectively, and the meat absorbs the essence and aroma of the seasonings. This step is key to enhancing the overall flavor of the dish.
FAQs About Jamie Oliver Chicken in Milk
Nutritional Information Per Serving
While Jamie Oliver’s chicken in milk is an excellent source of protein and essential nutrients and is considered relatively healthy due to its high-calorie content, I recommend being mindful of portion sizes and enjoying it in moderation.
| Calories | 278 kcal |
| Carbohydrates | 11 g |
| Protein | 5 g |
| Fat | 25 g |
| Saturated Fat | 11 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 1 g |
| Cholesterol | 71 mg |
| Sodium | 348 mg |
| Potassium | 272 mg |
| Fiber | 2 g |
| Sugar | 8 g |
| Vitamin A | 868 IU |
| Vitamin C | 16 mg |
| Calcium | 207 mg |
| Iron | 0.4 mg |
As we know, chicken is a great source of lean protein, so most people can enjoy this recipe. But if you’re following a low-fat, dairy-free, or low-calorie diet, this recipe might not be suitable for you.
Recipe Variations For Different Diets
- Keto Diet: I recommend using full-fat coconut milk instead of regular milk for a keto-friendly version for a richer texture. Stick with healthy fats like butter or ghee and avoid any thickeners.
- Lactose-Free Diet: Replace regular milk with lactose-free options like almond milk, oat milk, or soy milk. Each of these will slightly change the flavor, so pick the one you prefer. For butter, I suggest using a lactose-free alternative or a plant-based option.
- Paleo Diet: Replace the milk with almond or coconut milk. Also, use ghee or coconut oil instead of butter. These swaps will give you a grain-free, dairy-free meal that’s just as comforting and flavorful.
Storing And Reheating This Recipe
Storing–
- Refrigeration: Once the chicken has cooled, I store it in an airtight container and pop it in the fridge. It keeps well for up to three days.
- Freezing: For longer storage, I recommend slicing the chicken and storing it in individual portions. Be sure to wrap it tightly and place it in a freezer-safe container; it can last up to three months.
Reheating–
- Oven Method: You can reheat the dish in a covered ovenproof pot at 350°F (175°C) for about 20-30 minutes until warmed through.
- Microwave Method: For a quicker option, I prefer microwaving individual portions on a microwave-safe plate, covered with a damp paper towel for about 2-3 minutes.
What To Serve With This Recipe
- Creamy Mashed Potatoes: I love serving Jamie Oliver chicken in milk with creamy mashed potatoes. They soak up the delicious sauce perfectly, creating a wonderful textural and flavor combination that enhances every bite.
- Roasted Vegetables: I often roast vegetables like broccoli, carrots, or Brussels sprouts to add color and healthy nutrients to the plate.
- Quinoa Salad: The fresh flavors and crunchy texture of this salad provide a delightful contrast to the creamy chicken dish.
- Rice: Plain white rice is my go-to when looking for something light to pair with chicken in milk.
- Garlic Bread: I love having a warm loaf of crusty garlic bread to dip into the flavorful sauce. The garlicky buttery slices complement the creamy, lemony chicken, making each bite a delightful experience.
Printable Version
Jamie Oliver Chicken In Milk Recipe
Ingredients
- Whole Chicken approx. 1.5 kg
- Olive Oil
- 100 g Unsalted Butter
- 2 Cinnamon Stick
- Dried Sage Leaves
- 1 Lemon
- 550 ml Milk
- 10 Cloves of Garlic
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Tablespoon Lemon Juice
Equipment
- Saucepan
- Sharp Knife
- Tongs
- Lemon Squeezer
Instructions
- Put a generous amount of butter in a large saucepan or Dutch oven and let it melt over medium-high heat.
- Season the chicken with olive oil, salt, and pepper. Place it in the melted butter and let it brown on both sides. Once browned, throw away the burned butter and set the chicken aside.
- Add more butter to the saucepan and toss in garlic, cinnamon sticks, lemon slices, and dried sage leaves. Sauté until it’s fragrant.
- Pour in the milk and stir well, scraping up any browned bits in the bottom of the saucepan.
- Place the chicken back into the saucepan.
- Season the chicken and milk with some salt and pepper.
- Pour in the lemon juice and bake the chicken in a preheated oven at 180ºC/350ºF for 1 hour and 40 minutes.
- Your deliciously tender and aromatic chicken is now ready to be served.
Video
Notes
- While sage leaves are great for flavor and health benefits, I’ve found that adding fresh rosemary, thyme, or oregano can elevate the dish even more and offer unique flavors.
- When I crave a bit of heat in dishes, I add a pinch of red pepper flakes or a chopped fresh jalapeño while browning the chicken. I love the subtle warmth it adds to the creamy sauce.
- For an extra burst of flavor, I like to add a splash of white wine to the milk before baking to induce a subtle acidity to the dish. You could also consider adding Dijon mustard if you prefer a tangy flavor.
- If you’re seeking satisfying, tender, and juicy chicken with extra flavor that practically melts in your mouth, you should definitely consider brining the chicken before cooking it.
- I always brown the butter to achieve a rich, nutty, and robust flavor. This not only adds a deliciously toasted note but also enhances the overall flavor of the sauce.
- Another of my favorite tips is to rest the chicken after cooking it. This way, the flavors meld together more effectively, and the meat absorbs the essence and aroma of the seasonings. This step is key to enhancing the overall flavor of the dish.
Nutrition
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Conclusion
I find Jamie Oliver Chicken In Milk to be a delightful and comforting dish that brings together simple ingredients to create something amazing.
This recipe is the perfect meal for family dinners, offering a rich and flavorful experience that everyone will love.
The rich milk sauce adds a touch of sophistication to the tender chicken, making the dish both satisfying and elegant. I’m excited to hear how this recipe turns out for you, so feel free to share your experience in the comments below.
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