Cast Iron

Weeknight Lemon Herb Chicken in Milk

December 20, 2015
0 Ratings
Photo by Leith Devine
  • Serves 6
Author Notes

I love this recipe from Jamie Oliver. I've added more lemon, garlic, and additional herbs. I spatchcock the whole chicken so it only takes an hour to cook. The leftover chicken is fantastic in casseroles, salads, and sandwiches. It's not the prettiest picture, but it tastes amazing! —Leith Devine

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the milk in around the sides of the chicken. The milk should reach almost halfway up the side of the chicken.
  5. Cook for 20 minutes uncovered until chicken is browned.
  6. Reduce heat to 350 degrees and cover. Cook for 40 minutes or until thigh temperature reaches 160 degrees.
  7. Remove from oven and let rest. Remove lemons and herbs, and spread the garlic cloves on chicken. If desired, use a hand blender to smooth out the juices and serve with the chicken.

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