Chicken. Milk. Lemons. Rosemary. And garlic.

A total genious recipe.

Whenever we eat roast chicken, we remember our summer vacation on the south of Italy. It was lemony, garlicky and crispy.

We had it with focaccia, with way too much salt and oil olive but together it just worked out perfectly.

Have it with lots of wine. Happy afternoon!

Ingredients

• 1.5 kg free-range chicken
• olive oil + butter for searing the chicken
• 50 g butter
• 1 stick of cinnamon
• handful of fresh Rosemary
• zest peeled form 2 lemons
• 10 cloves of garlic (skin on)
• 200 ml heavy cream
• 400 ml milk
• Kosher salt
• Black pepper

Method

1. Preheat the oven to 190°C.
2. Dry the chicken with paper towels and season generously with salt and black pepper, including inside the cavity.
3. Heat butter and olive oil in a heavy-based saucepan and brown the chicken all over as best you can.
4. Remove the chicken from the saucepan and set aside. Discard the oil from the pan.
5. Add the butter to the saucepot together with the zest, garlic cloves, rosemary and cinnamon stick and cook for couple of minutes until start to bubble.
6. Add the milk and place the chicken back.
7. Bake covered for 45 minutes, then bake uncovered for 45 minutes.