I know, milky chicken doesn’t sound appealing, but this unique twist on roasted chicken is delicious. After discovering Jamie Oliver on the Food Network many years after everyone else did, I’ve begun devouring his cookbooks, and Chicken in Milk is the latest recipe I’ve made successfully (not hard, seeing as I consider success anything that doesn’t involve a kitchen fire). In brief, you roast the chicken in a mixture of milk, sage leaves, cinnamon, garlic, and lemon zest, and it bubbles up into a pleasant sauce.
The recipe is easy peasy as Oliver’s fond of saying, even if you’re afraid of roasting a whole chicken. Really, nothing could be more foolproof. You season it, stick it in the oven, and you’ve got meals for days. Yes, determining when it’s done is the trick, but get yourself a meat thermometer (chicken should reach 165 degrees) and you’re good to go.