Jamie Oliver’s Chicken in Milk Recipe on Platter Talk

4.78 from 9 votes

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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
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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
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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.

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  1. That is a delicious looking chicken. I could take a slice off that bird right now and be very happy! Great share!

  2. 5 stars
    I have two confessions… firstly I have eaten or cooked chicken or any other protein in milk.

    Secondly, I came across this recipe around lunch time today and was definitely salivating while looking at the photos. I definitely ran out for lunch shortly after, it made me that hungry!

  3. 5 stars
    A good roasted chicken recipe is about as good as it gets to me. I love Jamie Oliver too, so I bet this recipe is stupendous! It looks amazing:)

  4. 5 stars
    Italians have quite a few recipes using milk with meat. I believe meat is sometimes used with wild meat to cut that strong flavor. I’ve always wanted to make Jaime Oliver’s recipe — now I have it handed it to me. Thank you!!

  5. This looks amazing. You re right I would never thought to use milk in my Sunday roast but, it makes perfect sense. Some of the best fried chicken in marinated in buttermilk. Love, love this. Thanks for sharing.


  6. Considering you soak chicken in buttermilk before frying, this really isn’t that much of a stretch, eh? I’ll bet it’s as tender as all get out. Looks wonderful.

    1. Thanks so much, Patty. This is a wonderful method of preparing a flavorful and juicy chicken. I hope you give it a try!

  7. I have tried this recipe before, and mine didn’t look half as tasty as your version. You have spurred me on to try it again.