• 1 whole chicken
• kosher salt and pepper
• 10 garlic cloves - unpeeled
• 2 Tbsp olive oil
• 2 tbsp butter
• 2 lemons - vegetable peeler strips of skin
• 1 cinnamon stick
• 2 1/2 cups whole milk
• handful of fresh sage

1. Preheat oven to 375 deg.
2. Pat chicken dry. Season with kosher salt and pepper. Heat an oven proof dutch oven on the stove. Add butter and olive oil. Brown chicken all over, turning every few minutes, until all sides are golden brown, about 10 min.
3. Remove chicken from pot and drain all but 2-3 Tbsp of oil. Add the cinnamon stick and garlic to pot and allow them to sizzle in the oil for 1-2 min. Return the chicken to the pot along with the milk and sage leaves. Add the lemon strips to the pot.
4. Bake uncovered in the oven for 1 1/2 hr. Baste the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. If the sauce is reducing too quickly, put a cover halfway onto the pot.
5. Divide the chicken onto plates and spoon sauce over each serving.

Serves: 6      Total cooking time: 1 hr 45 min.
Source: NYT Jamie Oliver's Chicken in Milk