** GIVEAWAY IS CLOSED AND A WINNER HAS BEEN CHOSEN (congratulations to Bailey Pollack!) **

Call me simple, but one of my favorite things in the world is really good roast chicken. Executed well, I’d choose it over a steak (just can’t get enough of that crispy chicken skin). I haven’t strayed from my routine roast chicken recipe for years– it’s a dry brine with lemon and onions smothered in butter. It’s fantastic. So when I saw this milk chicken recipe by Jamie Oliver, I never thought I’d get around to trying it. Sounds intriguing, right? I finally had a reason to give this milk chicken a go when I got this gorgeous burnt orange cast iron Staub Cocotte. The chicken was so incredibly moist and I just loved the intense lemon, sage and cinnamon flavor.

Milk chicken & Staub | HonestlyYUM

Allow the chicken to get to room temperature before cooking.

Ingredients

When you’re ready to cook, start by heating a glug of olive oil over medium high heat. Preheat the oven to 375 degrees. Generously season the chicken inside and out with sea salt and freshly ground black pepper.

Chicken ingredients

First, sear the breast until golden. Then, turn the chicken on each side searing both sides. Finally, sear the back of the chicken. Remove the chicken onto a large plate and drain the oil from the pot.

Milk chicken

Add the sage, garlic cloves, half cinnamon stick, lemon zest, and milk to the pot. Nestle the chicken inside breast up. Transfer to the oven to roast uncovered. Roast for about 1 1/2 hours basting the chicken with the milk juice once in between.

La cocotte

The milk will curdle from the lemon zest, but that’s normal.

Milk chicken & Staub give away | HonestlyYUM

Carve and serve up your roast chicken with the milk drippings over it. And enjoy my favorite part, the roasted garlic cloves!

Milk chicken | HonestlyYUM

I used this round Cocotte.

Staub

MILK CHICKEN

Ingredients:

  • 1 3-4 pound organic free-range whole chicken
  • 1/2 stick of cinnamon
  • 1 handful of fresh sage leaves
  • peeled zest of two lemons
  • a head of garlic cloves, skins on
  • 2 1/2 cups of whole milk
  • Olive oil
  • sea salt and freshly ground black pepper

Directions:

  • Allow the chicken to get to room temperature before cooking.
  • Preheat the oven to 375 degrees. Heating a glug of olive oil over medium high heat. Generously season the chicken inside and out with sea salt and freshly ground black pepper.
  • Sear the breast until golden. Then, turn the chicken on each side searing both sides. Finally, sear the back of the chicken. Remove the chicken onto a large plate and drain the oil from the pot.
  • Add the sage, garlic cloves, half cinnamon stick, lemon zest, and milk to the pot. Nestle the chicken inside breast up. Transfer to the oven to roast uncovered. Roast for about 1 1/2 hours basting the chicken with the milk juice once in between. The milk will curdle from the lemon zest, but that’s normal.
(recipe images by HonestlyYUM)