Everyone claims this is the best and simplest roast chicken in milk recipe ever

1.5 kg chicken (3 to 4 lbs, mine was slightly bigger)
sea salt
freshly ground black pepper
olive oil
½ stick cinnamon
1 good handful fresh sage, leaves picked
2 lemons, zested
10 cloves garlic, skin left on
565 ml milk (I used nearly 3 cups)

Preheat the oven to 375° and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in a little olive oil and butter, 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 covered in the preheated oven for 3/4 hour. Remove cover and bake another 3/4 hour. Baste with the cooking juice when you remember. ( I forgot!) 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.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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