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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Pat the chicken dry with paper towels and season it generously with sea salt and black pepper, both inside and out.

Step 3

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.

Step 4

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.

Step 5

Discard any excess oil from the pot, leaving about 1 tablespoon. Add the butter to the pot and allow it to melt gently.

Step 6

Stir in the crushed garlic cloves, lemon zest, sage leaves, and ground cinnamon. Allow the mixture to cook for 1-2 minutes until fragrant.

Step 7

Pour the milk into the pot, stirring gently to combine with the other ingredients.

Step 8

Return the chicken to the pot, breast side up, and add the halved lemon pieces around it.

Step 9

Cover the pot with a lid or tightly with aluminum foil and transfer it to the preheated oven.

Step 10

Bake the chicken for 1 hour 30 minutes, basting it occasionally with the milk and butter mixture to keep it moist.

Step 11

Remove the lid or foil for the last 15 minutes of cooking to allow the chicken skin to brown further if desired.

Step 12

Once done, carefully remove the chicken from the pot and let it rest for 10 minutes before carving.

Step 13

Serve the chicken with the creamy, fragrant milk sauce spooned over the top, along with your favorite side dishes. Enjoy!

Nutrition Facts

Serving size	(2132.6g)

Amount per serving	% Daily Value*
Calories	1557.5

Total Fat 142.2g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 388.3mg	0%
Sodium 2657.8mg	0%
Total Carbohydrate 40.0g	0%
Dietary Fiber 5.1g	0%
Total Sugars 26.6g
Protein 46.6g	0%

Vitamin D 226.9IU	0%
Calcium 772.9mg	0%
Iron 3.5mg	0%
Potassium 1321.2mg	0%

*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.

Source of Calories

Fat: 78.7%

Protein: 11.5%

Carbs: 9.8%