By: The Working Girl’s Kitchen

Yes, chicken in milk. I found this Jamie Oliver recipe while perusing Pinterest, and decided to give it a shot. The end result was a perfectly-cooked, delicious, moist, tender bird bathed in a light, lemony juice.

I cooked a whole bird knowing that it would result in at least two dinners, some lunch meat for salads and sandwiches, and a flavorful chicken broth from the carcass.


  1. Preheat the oven to 380°F, and find a snug-fitting pot for the chicken.
  2. Place pot on stovetop on medium-high heat. Coat bottom of pot with a little coconut oil.
  3. Season the chicken generously all over. Place chicken in the pot. Turn the chicken to get an even color all over, until golden. Remove from heat.
  4. Add in the rest of the ingredients into the pot. Place pot into the preheated oven for 1.5 hours.
  5. To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice.


  • 3-4 lbs, organic, free-range chicken
  • sea salt
  • freshly ground black pepper
  • coconut oil
  • 1 stick cinnamon
  • 1 handful fresh sage, leaves picked
  • zest of 2 lemons
  • 10 cloves garlic, skin left on
  • 2.5 cups skim milk