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Ingredients
- 5 lb. Whole Chicken
- 3 TB butter
- 1-2 TB olive oil
- 1 Lemon, quartered and zested
- Thyme Sprigs
- Rosemary Sprigs
- Head of Garlic, smashed (6-10 cloves)
- 1/2 stick of cinnamon
- 2 cups milk
Details
Preparation
Step 1
Preheat oven to 375 degrees.
Remove giblets and rinse whole chicken and pat it super dry.
Generously sprinkle kosher salt & pepper all over the outside and inside the cavity.
Zest 1 lemos - set aside. Then stuff the cavity with lemon quarters and sprigs of rosemary and thyme.
Place roasting pan on top of the stove and melt about 3 tbs butter until if foams. Add the chicken and drizzle about 1-2 tbs of olive oil over it and brown it all over on very high heat.
It takes about 12 min for it to get evenly browned all over. Then use tongs to turn it upright, turn down to simmer and pour in about 2 cups milk.
Bring milk up to a simmer/light bubble (not boil) then add in lemon zest, smashed cloves of garlic, cinnamon stick and a few more sprigs of rosemary and thyme.
Roast in oven for about 2.5 hours, basting every 20 minutes.
Cover with foil the last 30 min or so depending on how brown the top gets.
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