Jamie Oliver I have to admit, love him or hate him, is my go-to chef. When I’m in need of meal ideas or inspiration, or if I just want to check flavours will work for a recipe I have thought up, I will always go to Jamie first. We have lots of his recipe books at home. I tend to grab for one of them when my brain stops working and I can’t think of a dinner we would all enjoy.
Mr Oliver, for anyone who doesn’t know, is a TV chef in the UK and he is one of the best selling recipe book authors too. He’s an inspiration to me and I think he’s fantastic at cooking a roast chicken too. My Dad was the king of roast dinners but he wasn’t a fan of roast chicken. So when I need to find a roast chicken recipe I always turn to Jamie.
My family and I love a roast chicken and occasionally I like to vary the way we cook it. So I found a chicken in milk recipe in a Jamie cook book and I decided to alter the ingredients. For the record, I’m not dairy intolerant but I have a condition which means I know I’m not supposed to eat a lot of it. So instead of cows milk I used oat milk as a substitute and the results were delicious. Thanks Jamie for a yummy dinner and I’ll be making this one more often now.
Serves 4 – 6
- Sharp knife
- Chopping board
- Baking tray that’s a snug fit for the chicken
- Resting board
- Carving knife
- Carving fork
- Chicken x 1.5 kg
- Olive oil x 4 – 6 tbsp
- Ground cinnamon x 1 teaspoon
- Fresh sage leaves x 6 – 8
- Lemon x 1 (zest and juice)
- Garlic cloves x 10
- Milk x 600ml
- Salt and pepper to taste
- Preheat the oven to 190 ° C or gas mark 5 and put the baking tray in.
- Once the oven is hot remove the baking tray.
- Put the garlic and sage leaves in the bottom of the tray.
- Place the chicken on top and spread the olive oil over.
- Grate the lemon zest over the top of the chicken.
- Slice the lemon in half and squeeze the juice over the chicken as well.
- Place the lemon skins inside the cavity of the chicken.
- Spread the olive oil as evenly as possible over the chicken.
- Pour in the milk and sprinkle the cinnamon into the milk.
- Season with salt and pepper to taste.
- Now put the chicken into the oven for 1 hour and 20 minutes.
- Baste the chicken with the juice when you remember.
- To check the chicken is cooked put a skewer into the flesh and if the juices run clear it’s cooked.
- If it’s not cooked leave in the oven for another 5 minutes and keep checking until the juices run clear.
- Remove the chicken from the oven and leave for 5 – 10 minutes on the resting board.
- Pour the juices through the colander into the jug.
- Next pour the juices into a saucepan and add a couple of tablespoons of cornflour.
- Stir until the juices start to thicken and leave on a low heat.
- Meanwhile carve the chicken and plate up the meal.
- Finally pour over the gravy, serve and enjoy.
Jamie’s Chicken in Milk made a yummy alternative to our usual Sunday roast and one I will definitely be trying again. We served ours with roast potatoes, honey roast parsnips and carrots and steamed cabbage. It was a proper roast dinner on Sunday but my favourite part was the gravy. The milk added a beautiful creaminess to the juices that made it into one of the best gravies. We all loved this version of roast chicken and I will be making it again soon. However you decide to eat this dinner, as always, enjoy.
What’s your favourite roast chicken meal? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx