Bear with me as I walk you through a hodgepodge of a recipe that will create – not kidding – the best chicken you’ve ever eaten. Don’t get nervous about roasting a chicken in milk. And lemon. And cinnamon. Still with me? Good. This totally bizarre-sounding recipe requires a little bit of faith but the end result….oh, man. The end result. This recipe makes your house smell completely unbelievable – sort of warm, and fragrant, and savory all at once – the chicken is the juiciest I’ve ever had, and the sauce – how in the world can little curdles of milk and lemon and cinnamon be so amazing?? Most of the dinner (with a guy who’s probably the best conversationalist I’ve ever dated) consisted 80% of talking about how incredibly great this was. Make sure you have some good bread on hand, too, otherwise you’ll basically be drinking the sauce out of the bowl. This is the bomb.
CHICKEN IN “LEMON GOLD” (serves approx. 6) – adapted from Jamie Oliver’s “Chicken in Milk”
– 1 whole chicken (I used a 5 lb. one)
– 4 tbsp. butter
– 2 tbsp. EVOO
– 2 lemons, zested
– Juice of 1.5 lemons (save the other half to put in the chicken cavity)
– Pretty good-sized handful of fresh sage
– 9 garlic cloves, peeled
– 2 cinnamon sticks
– 1.5 cups milk
– Kosher salt & pepper
1. Preheat oven to 375°
2. Ugh, this is the worst part. Always. Rinse your chicken well, then dry it really well, too. I was a vegetarian for a while, and every time I have to clean a chicken it reminds me why. Just steel yourself and keep your eye on the prize! Stuff the cavity with the half of the lemon that you left unjuiced and some of the sage leaves. It helps if you have everything set out beforehand, so you don’t find yoruself needing some salt while you have all chicken-y hands.
3. In a french oven, melt the butter and the EVOO over medium heat.
4. Season the chicken well with kosher salt & pepper.
5. When the butter/EVOO mixture is frothy, carefully add the chicken and let it cook for approx. 4 minutes on each side. You can use tongs or two sturdy wooden spoons to turn it over. Let it get really golden and don’t skip this step, because this is where a lot of flavor and color develops.
6. Remove chicken from the pot and put it on a clean plate. Pour the excess butter/oil from the pot into a heat-proof little dish and set aside – don’t throw this away. What’s left in the bottom of the pan is perfect for cooking the chicken.
7. Put the chicken back in the pan (I roasted this breast-side up, but next time I’m definitely roasting it breast-side down so it absorbs the max amount of the sauce flavoring) and add the lemon juice, milk, sage leaves, garlic, and cinnamon sticks. Scatter the top of the chicken with the lemon zest. Cook for approx. 1 hour 45 minutes, or until the chicken reaches 165 degrees internally. The lid should be on for the first hour, then off for the last 45 minutes.
8. Baste this “when you remember” (I swear, that’s an actual cooking direction). The lemon juice will kind of curdle the milk, but oddly enough, not in a bad way?? It gets kind of rich and flavorful and…right. How great your house smells about halfway through this cooking is nothing compared to how great this is going to taste when it’s ready.
9. When chicken is done, carefully remove it and set on a plate and let it sit for about ten minutes.
10. Make the “lemon gold” sauce from what’s left in the french oven. I fished out most of the garlic cloves (some of these will full-blown melt into the sauce) and gave them to Brendan, but I’ve read about people spreading these cloves on good bread they use for sauce dipping, which sounds awesome. I also threw out the cinnamon sticks and most of the sage leaves from the sauce. Then, because the consistency looked a little too dodgy, I blended this really, really well with a hand blender.
|Lemon Gold sauce, pre-blended
— We had this alongside roasted baby potatoes and wilted arugula, put sauce all over everything, and I added a new dish to the rotation. Hope you like this as much as you weren’t expecting you would!