Chicken in milk was a staple growing up. It sounds like a weird combination, but trust me it is the golden balls of the chicken world.
This whole chicken is half baked and half roasted in combination of milk, touch of cinnamon (this can be optional), garlic, thyme, homemade preserved lemon, sea salt and pepper. All you need is a heavy lidded pan and 1.5h. It can be done weeknights, also try this out for a weekend feasts.
A no fuss recipe, where you almost throw it all in one pan and whack in the oven, you also get the benefits of baking it which keep the chick moist and succulent and then the last hour for roasting to crisp up the delicious skin. The milk changes into this delicious gravy, serve with mash or roasties, green veggies or a big salad (this one would go nicely with it or this one).
With this recipe treat yourself and buy at least a free range chicken, if its organic the better it will be for you with a better quality of protein. I have one rule and that is the chicken must be free range organic, in the words of food author Michael Pollan ”Eat animals that have eaten well themselves“.
Why is it good for you:
Free range organic Chicken is so great for you as a full protein with all of the essential amino acids which will help support a healthy metabolism, help sustain lean muscle and also keep you energised. Garlic is a great anti bacterial, anti fungal and is perfect to help boost your immunity. Cinnamon will has a wonderful carminative effect on the body and will also help balance blood sugars in the body.