Chicken Baked in Milk and Butter
Indulge in the rustic charm of "Chicken Baked in Milk and Butter," a comforting one-pot recipe that's as visually stunning as it is delicious. This tender, golden-roasted whole chicken is slow-baked to perfection in a luxurious bath of creamy whole milk, fragrant sage, zesty lemon, and warm cinnamon for a uniquely flavorful experience. Searing the chicken locks in its natural juices, while the butter infuses richness into every bite, and the garlic cloves add depth to the silky sauce. Perfect for a cozy family dinner or an impressive weekend feast, this dish pairs beautifully with crusty bread or roasted vegetables. Simple to prepare yet packed with complex flavors, this is your ultimate go-to recipe for effortless elegance in the kitchen.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 100 grams unsalted butter
- 500 ml whole milk
- 6 pieces garlic cloves (peeled and crushed)
- 1 piece lemon (zested and halved)
- 6 pieces fresh sage leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 190°C (375°F).
Pat the chicken dry with paper towels and season it generously with sea salt and black pepper, both inside and out.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken to the pot, breast side down, and sear it for 4-5 minutes until the skin turns golden brown. Turn the chicken to sear on all sides, then remove it from the pot and set it aside.
Discard any excess oil from the pot, leaving about 1 tablespoon. Add the butter to the pot and allow it to melt gently.
Stir in the crushed garlic cloves, lemon zest, sage leaves, and ground cinnamon. Allow the mixture to cook for 1-2 minutes until fragrant.
Pour the milk into the pot, stirring gently to combine with the other ingredients.
Return the chicken to the pot, breast side up, and add the halved lemon pieces around it.
Cover the pot with a lid or tightly with aluminum foil and transfer it to the preheated oven.
Bake the chicken for 1 hour 30 minutes, basting it occasionally with the milk and butter mixture to keep it moist.
Remove the lid or foil for the last 15 minutes of cooking to allow the chicken skin to brown further if desired.
Once done, carefully remove the chicken from the pot and let it rest for 10 minutes before carving.
Serve the chicken with the creamy, fragrant milk sauce spooned over the top, along with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 26.6 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 773 mg | 59% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
