- 1.5 kg free-range chicken
- olive oil
- ½ a stick of cinnamon
- 1 good handful of fresh sage
- 2 lemons
- 10 cloves of garlic
- 565 ml milk
- Preheat the oven to 190°C/375°F/gas 5.
- Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even colour all over.
- Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You’ll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
- Put your chicken back in the pot breast side down with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and milk.
- Make sure you use a meat thermometer to ensure proper cooking. Cook in the hot oven for 1 hour 15 minutes with the top on, basting with the cooking juices when you remember. Then turn the chicken and leave the lid off for the remaining 15 minutes or until cooked through. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
- 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, if you like.
Source: Jamie Oliver