It’s the most tender, juicy, flavour-infused roast chicken you’ll ever taste and it involves about 10 mins preparation time. Don’t be put off by the idea of milk and chicken, especially almond milk and chicken, it leaves you with a glorious lemony, garlicky sauce to drown your plate in. Keep things simple and serve with sweet potato mash and green veggies, you won’t regret it.
You need a big ‘dutch oven’ or fish kettle and an oven preheated to about 220 degrees
- 1 whole roasting chicken
- 6 red onions cut into 8th
- 6 to 8 whole cloves of garlic (depending on your taste buds)
- the zest of two unwaxed lemons
- 4 unwaxed lemons, quartered (use the two zested ones)
- 1 whole carton of unsweetened almond milk OR whole milk equivalent if you’re not intolerant
- 2 tsp of herbs du provance or mixed herbs
- 1 tsp cayenne pepper
- 1 tbsp extra virgin olive oil
- lots of salt and pepper
Start by thoroughly washing your bird (lol) before patting it dry with paper towel and seasoning generously.
Place the seasoned chicken in your pot/pan/kettle and fill the cavity with the onions, lemon quarters (squeezing out the juice as you go) and the cloves of garlic, leaving any extras to surround the bird.
Pre oven chicken
Pour the milk over the whole lot and then liberally apply the herbs, cayenne, lemon zest and olive oil.
Cover with a lid and let your oven work it’s magic for 45 mins or so before basting with the juices and returning to the oven for a further half an hour. Once the chicken is almost done, remove the lid, jack up the heat and let it brown all over before serving with lots of veggies, sweet potato mash and lashings of the sauce. It may look funny and ‘split’ but the flavour is something else.
Chickeny, lemony, milky goodness
Or chicken in this case!
Oon's Spoon 