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Chicken in Milk

Servings 4


  • 1.5 kg Chicken
  • Salt and Pepper
  • 1/2 cup or 115g butter
  • 1/2 cinnamon stick
  • Handful of fresh sage
  • zest of 2 lemon
  • 10-12 cloves garlic skin on
  • 565 ml milk
  • A pack of baby spinach about 120-150g


  • Preheat oven to 190C.
  • Season chicken generously with salt and pepper. Don't forget the cavity.
  • Melt butter in a dutch oven, I used WMF oven safe Concento Pot
  • Pan fry all 4 sides of the chicken, to get an even golden colour.
  • Remove from heat, lift chicken out of pot, and drain away the grease.
  • Stuff the chicken cavity with as many lemon halves as it can fit.
  • In the same pot, add garlic cloves, and return chicken into the pot.
  • Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.
  • Cover and bake for 45 minutes.
  • Then uncover continue baking for another 45 minutes.
  • Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.
  • Remove chicken from pot carefully,and place it on serving plate.
  • Add spinach into pot and stir until wilted.
  • Spoon spinach and juices on the side of the chicken.
  • Serve immediately.


Adapted from Jamie Oliver