Roasted Chicken in Milk with Lemon Zest

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I have no idea how I came across this recipe but when I saw it, I knew I had to try it out because it looked so simple yet everyone only had praises for it. It was only recently when my friends were talking about how they tried to make this for New Year’s Eve dinner that I got reminded about this recipe. Fyi, two guys who had never cooked before managed to make this chicken, proving how easy this dish is!

So I tried it out tonight and the hardest part was basting the chicken for an hour while it was roasting in the oven. The milk turned into a nice creamy thick sauce with a hint of lemon that would turn into a pasta sauce if only I wasn’t on my stupid pseudo-Atkins diet. The chicken was quite filling, probably because of the cream but it tasted like comfort food.

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I’m quite excited about the possibilities of this recipe, perhaps adding paprika to it would bring it to another level or maybe I should put more thought into bringing out the lemon-y taste.

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Ingredients
Chopped up chicken/ Whole chicken
500 ml milk
3 dried bay leaf
Zest of 2 lemons
1/2 cinnamon stick
10 cloves of garlic

Directions
1. Preheat oven to 180 degrees Celsius.
2. Drizzle olive oil onto pan and fry chicken, skin side down until it is golden brown.
3. Place chicken onto roasting pan with the rest of the ingredients.
4. Roast chicken for about an hour, basting it occasionally.

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