It seems like a weird combination, I know, but ever since I came across this recipe by Jamie Oliver, I had been wanting to try it. When I got a dutch oven for my birthday, I knew I had to bless it with this dish!
Those clumpy bits you see are all curdled milk, and this happens because you add lemon zest. Make sure you cook it with lid on for an hour and fifteen minutes and uncovered for the last 15 minutes. This was one of the easiest to make and best tasting, tender and juicy roast chicken I've ever tasted. So good!
- One whole chicken
- 3 cups milk
- 2 tsp butter mixed with chopped garlic (my addition)
- Zest of 2 lemons
- juice 1/2 lemon (my addition)
- handful of sage
- 1 sprig Rosemary (my addition)
- 1/4 cup yellow mustard (my addition)
- Worcestershire Sauce, to taste (my addition)
- Salt and Pepper, to taste
- 2 heads garlic, peeled
What I omitted- 1/2 cinnamon stick (coz I didn't have any at home hehe!)
- Make small incisions on the chicken's skin ( breast area, leg/thigh) and stuff with garlic butter.
- Rub entire chicken with mustard and add Worcestershire sauce. Marinate for a few hours.
- When ready to cook, season with salt and pepper.
- Pre-heat oven at 375 F, and while waiting for it to heat up, fry your chicken in a dutch oven until skin is brown on all sides. Remove oil.
- Add all other ingredients and cover. Stick it in the oven and cook for 1 hour and fifteen minutes.
- Remove lid and cook for another 15 minutes, basting every five minutes.
- Serve with mashed potatoes!
SO SO SO SO GOOD.