Chicken in Milk – a Jamie Oliver sensation

Chicken in Milk – who would do such a thing?

I never thought chicken would go with milk.

Chicken Roasted In Milk and Lemon Zest

Chicken in Milk

Chicken in Milk – an odd recipe or so I thought. When I first heard about chicken in milk, I couldn’t imagine it tasting good. What a strange idea, I thought.  My husband was so excited about it. I’m lactose intolerant. I don’t like milk. It sounded nuts to me.  He begged, I caved, and we ended up enjoying a fabulously tasty chicken dinner.

Chicken in Milk is that dish that you can wow friends and family with. You can create several variations — vary the milk, the lemon, the seasonings.. but the best I’ve done yet was made with farm fresh, whole fat, organic buttermilk. I happened to have buttermilk. I bought it for a different holiday recipe. My hubby begged me to make this with the buttermilk. I added a whole lemon plus the zest. Try it! Seriously – you’d think we were eating at  fine dining establishment. Your friends will think you are the best chef ever.

To brown the chicken you need the bottom of the pan covered with olive oil. I figured it out almost out of laziness. I usually scrimp on oil to save against excess calories from fat. I finally made sure there was a good layer of oil on the bottom of my pan. The chicken browned beautifully and easily. With enough oil, it doesn’t take long either.

I didn’t have whole sage, but I had a nice seasoning rub. So.. I varied the recipe ever so slightly. Instead of salt and pepper, I used the rub. Instead of whole milk, I used buttermilk. Instead of half a cinnamon stick, I used the whole thing. And the finale: Instead of only using the lemon peel, I quartered one of the lemons and tossed that in the pot. 90 minutes later, the hubby was groaning with happiness.

This recipe is my adaptation of the Jamie Oliver original Jamie Oliver’s Version recipe. Go with the buttermilk. It’s fantastic.

Chicken in Milk adaptation
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3-3/12 lb pasture raised quality chicken

sea salt

freshly ground black pepper

olive oil

1 stick cinnamon

1 good handful fresh sage , leaves picked

2 lemons , zest of

10 cloves garlic, skin left on

2 1/4 cup milk or buttermilk

"while Jamie calls for milk, we tried it with buttermilk and it was the best ever."



Preheat the oven to 190°C/375°F

Find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil, turning the chicken to get an even color all over, until golden.

Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato or rice.



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