Ingredients

The following ingredients have 4 Servings
  • 3 - 3.5 lb / 1.5 - 1.8 kg whole chicken
  • 2 tsp salt ((plus more to taste))
  • Black pepper
  • 2 tbsp olive oil
  • 1/2 stick cinnamon
  • 1/4 cup loosely packed fresh sage leaves
  • 2 lemons (, zest only (avoid grating the pith which is bitter))
  • 10 cloves of garlic (, whole, skin on)
  • 2 1/4 cups milk ((I used low fat))

Instruction

  • Preheat oven to 190C/375F.
  • Wash the chicken under water and pat dry with paper towels.
  • Sprinkle over the salt and 5 grinds of black pepper and pat all over the chicken, concentrating on the top and sides.
  • Heat oil in a heavy based pot over high heat. (Note 1)
  • Brown the chicken all over as best you can. I find the easiest way to do this (and minimising skin tearing) is with tongs stuck in the rear of the chicken and a wooden spoon to lift and leverage the chicken. Tilt the chicken as required to brown as much of the skin as you can. (Note 2)
  • If you can manage it (or if you have a helper), pour the excess fat out of the pot with the chicken still in it. If you can't, remove the chicken onto a plate, then drain the fat.
  • Add the remaining ingredients into the pot (return the chicken to the pot if you removed it).
  • Bake covered for 40 minutes, then bake uncovered for 50 minutes (1.5 hrs in total).
  • Let stand for 5 minutes or so before removing the chicken from the pot onto a serving plate. Serve the sauce on the side. I prefer not to strain it because I want the bits of curd and garlic on my chicken, as well as bits of sage.