Jamie Oliver’s Chicken in Milk Recipe on Platter Talk

4.78 from 9 votes

This post may contain affiliate links. Please read our disclosure policy.

A whole roasted chicken

Chicken in Milk Recipe – This savory dish combines a couple of my favorite foods, chicken and milk. Although it sounds like an unlikely combination, it is mouth-watering, tender, and completely delicious.

A close up of a baked chicken
©Platter Talk

Chicken in Milk Recipe 

Although I’ve not cooked meat in milk, it’s not uncommon practice in French cuisine, particularly with pork. After making this Chicken in Milk Recipe, I have resolved to try it with pork. This dish is that good.

A close up of a plate of food, with Lemon chicken

This Chicken in Milk Recipe starts by browning a whole chicken. I used my trusty and ancient cast iron skillet, one of my favorite backing vessels. The most basic of basic, it is versatile and durable to the point of lasting a lifetime.

A cast iron skilletThis article and video by Cook’s Illustrated Magazine offers an excellent overview of what is out there. You will note, their favorite is the least expensive, just over $30. Platter Talk is an amazon affiliate and receives a small commission on purchases linked from our site. Check out this fantastic skillet here!

A skillet of chicken
We love chicken and love using our old cast iron skillet. Similar forces came together when we created this Rosemary Lemon Chicken. You must give this one a try as well!

After seasoning the bird with salt and pepper, wisps of fresh lemon zest are combined with the likes of cinnamon, unpeeled garlic cloves, fresh sage leaves, and… milk. I’ve read variations of this Chicken in Milk Recipe that use chai tea and cumin as flavorings and I can’t imagine how they wouldn’t fit right in with the other ingredients. This Chicken in Milk Recipe is extremely simple to make, it presents beautifully, and your family or guests will love it. Please, give it a try soon!

A plate of chicken
©Platter Talk



Jamie Oliver's Chicken in Milk Recipe on Platter Talk

4.78 from 9 votes
Recipe by Jamie Oliver
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Yield: 4 servings


  • 1 3-4 lb. roasting chicken
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 4 tablespoons butter
  • ½ stick cinnamon
  • 1 good handful fresh sage, leaves picked
  • 2 lemons, zest of
  • 10 cloves garlic, skin left on
  • 2 cups milk


  • Preheat oven to 375°F
  • Season the bird, generously with salt and pepper.
  • In cast iron skillet, heat oil and butter on medium high heat.
  • Brown the chicken in olive oil and butter, turning it to get an even color all over, until golden brown.
  • Remove from the heat, put the chicken on a plate, discard 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 in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. 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.


Calories: 937kcal, Carbohydrates: 14g, Protein: 63g, Fat: 69g, Saturated Fat: 25g, Cholesterol: 335mg, Sodium: 462mg, Potassium: 932mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3415IU, Vitamin C: 39mg, Calcium: 207mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: british
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I’ve seen Jamie’s recipe for this and always meant to make it. Thanks for the reminder that i must try this SOON.

  2. I’ve seen this recipe around Pinterest from other sources, and I could never tell how it came out. Yours looks like it came out perfectly! So lovely, crispy, browned, juicy. Just perfect I’d say!

  3. My grandmother soaked her chicken in milk before making fried chicken and it was delicious. I never thought to cook in it. I will have to rectify it.

  4. 5 stars
    This chicken looks so tender a flavorful. I cook pork in milk sometimes, but I’ve never tried it with chicken. I’m going to have to give it a go!

  5. 5 stars
    I have saved his recipe for some time now but for whatever the reason I was not inspired to try it. Chicken and milk…not quite appealing. But after seeing how juicy and moist your chicken turned out, I am so making this recipe. Thanks for sharing it!

  6. I haven’t tried the technique of cooking meat in milk before either, this looks delicious, I will have to give it a go!