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Author Notes: I love this recipe from Jamie Oliver. I've added more lemon, garlic, and herbs. I spatchcock the whole chicken so it only takes an hour to cook, or it can be made whole, The leftover chicken is fantastic in casseroles, salads, and sandwiches. —Leith Devine
- 1 4 lb. chicken, spatchcocked (backbone removed and flattened)
- Salt and pepper to taste
- 2 lemons, zested and quartered
- 8 sage leaves, fresh
- 2 tablespoons thyme leaves, fresh
- 2 bay leaves
- 10 garlic cloves, unpeeled
- 2 cinnamon sticks, broken in half
- 3 cups milk
- Remove innards from chicken and spatchcock. Cut the backbone out using a knife or kitchen shears. After the backbone is removed, press down on the chicken and flatten out the breasts. Season liberally with salt and pepper; set aside.
- Preheat oven to 425 degrees. Zest 2 lemons and quarter them, removing seeds. Assemble lemon (zest and quarters), sage, thyme, bay leaves and cinnamon sticks. Separate the garlic cloves from the garlic bulb.
- In a cast iron or other large oven safe pot, place chicken and scatter assembled ingredients, including the lemon quarters, around the chicken, not on top.
- Pour the milk in around the sides of the chicken. The milk should reach almost halfway up the side of the chicken.
- Cook for 20 minutes uncovered until chicken is browned.
- Reduce heat to 350 degrees and cover. Cook for 40 minutes or until thigh temperature reaches 160 degrees.
- Remove from oven and let rest. Remove lemons and herbs, and find garlic cloves to spread on chicken. If desired, use a hand blender to smooth out the juices and serve with the chicken.
- This recipe was entered in the contest for Your Best Spring Chicken
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Recipe for Now and Later