Jamie Oliver’s Chicken in Milk

In keeping with my New Year’s Resolutions, I have actually been trying to cook. Last month, I held my first ever Sunday lunch party. YES! On the menu, Jamie Oliver’s Chicken in Milk, mushroom risotto, cornbread, and green beans with almonds. And although I may have slightly overdone the risotto–way too mushy–the chicken came out perfectly.

I’ve always joked that I may not be able to cook, but I can roast a chicken. Roasting a chicken is not hard. It’s ridiculously easy. Open oven. Insert chicken. Wait 90 minutes. (If it’s a small chicken.) Done. Apparently, this is pretty advanced for my non-foodie friends, which I find fascinating because they all claim to be better cooks than me.

So when I randomly saw someone on Facebook raving about Jamie Oliver’s Chicken with Milk recipe, I knew this would a recipe I could easily accomplish.

Firstly, fry chicken in butter. Then put chicken in pot with milk, garlic, cinnamon stick, and zests of two lemons. (Zesting is the tiresome bit.) Throw in the oven for 1 hour and 45 minutes. (I had a moment of panic when I realized the pot I was originally using wasn’t oven-safe, so be careful.)  Done.

What I love about this recipe is how golden and crispy the skin on top comes out. This can be hard to get with a regular roast chicken. But not with this recipe!

The Verdict: Make it! Here’s the complete recipe. (And no, my chicken doesn’t have eight legs. I added some extra chicken legs for the kids.)