Lemony Sage Chicken in Milk
Transform your dinner table with this flavorful Lemony Sage Chicken in Milk, a unique and aromatic twist on roast chicken that's as comforting as it is elegant. This recipe combines tender whole chicken, fragrant sage, whole garlic cloves, and zesty lemons, all gently simmered in a luxurious milk-based sauce infused with cinnamon for a subtle warmth. As the chicken roasts, the milk curdles slightly, creating a rustic, velvety sauce that's perfect for spooning over the moist meat or sopping up with crusty bread. With just 15 minutes of prep and an hour and a half in the oven, this one-pot dish is the ultimate combination of simplicity and sophistication, making it an ideal choice for family meals or entertaining alike. Don't forget to garnish with fresh parsley for a pop of color and serve alongside mashed potatoes for a comforting, complete meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 8 Whole garlic cloves
- 2 Lemon
- 10 Fresh sage leaves
- 1 Cinnamon stick
- 3 cups Milk
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels. Season the chicken generously with salt and black pepper, making sure to coat the inside of the cavity as well.
In a large, ovenproof pot or Dutch oven, heat the butter and olive oil over medium-high heat.
Once the butter is melted and starting to foam, carefully add the whole chicken to the pot, breast-side down. Brown it for about 5 minutes per side, ensuring an even golden crust. Use tongs to turn the chicken gently.
Remove the chicken and set it aside on a plate. Discard about half of the fat from the pot, leaving a small amount behind for flavor.
Add the whole garlic cloves, zest of one lemon, and fresh sage leaves to the pot. Cook for about 2-3 minutes until fragrant.
Return the chicken to the pot, breast-side up. Add the milk, cinnamon stick, juice of one lemon, and the remaining lemon (cut into quarters). Make sure the liquid reaches about half the height of the chicken.
Bring the milk mixture to a gentle simmer, then cover the pot with its lid. Transfer it to the preheated oven and bake for 1.5 hours, basting the chicken with the milk mixture every 30 minutes.
After 1.5 hours, remove the pot from the oven. The milk will have curdled slightly, becoming a delicious, aromatic sauce.
Let the chicken rest for 10 minutes before carving. Serve the chicken with the curdled milk sauce spooned over the top. Garnish with fresh parsley if desired.
Enjoy your Lemony Sage Chicken in Milk with crusty bread or mashed potatoes for a perfect meal!
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 5353 mg | 233% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 38.9 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1116 mg | 86% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1829 mg | 39% | |
*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.
