Milk-roasted chicken with garlic and lemon
I made this chicken twice (mouthgasms are addictive), and the second time I added a spice mix of coriander, turmeric, cinnamon, white pepper, and caraway to the butter. I highly recommend it, however, it’s entirely optional. But this also explains why the butter rub in my pictures is yellow!
Servings: 2 (with leftovers)
Ingredients
- 1 1.3kg free-range chicken
- 1 lemon
- 4 cloves of garlic
- 25 g soft unsalted butter
- 150 ml milk
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 160°C/320°F. Put the chicken in a roasting tin and generously season with salt and pepper.
- Finely chop or crush a clove of garlic, and zest the lemon. Mix them into the soft butter with a pinch of salt. Using your hand (it’s easier) spread the butter all over the chicken. It will be messy and the butter won't want to stick, but persevere.
- Pour the milk over the chicken. Gently bruise the remaining garlic cloves, cut the lemon into quarters, and scatter them around the roasting dish.
- Put the roasting dish in the oven and roast for 1 hour, regularly basting it with the milk and juices.
- Once the chicken skin is crispy, the meat is fully cooked, and the juices are running clear, it is ready. Don’t hold back, and rip off that wing as a chef’s perk. Enjoy your mouthgasm.