Weeknight Lemon Herb Chicken In Milk

1. 1

   Remove innards from chicken and spatchcock. Cut the backbone out using a knife or kitchen shears. After the backbone is removed, press down on the chicken and flatten out the breasts. Season liberally with salt and pepper; set aside.

2. 2

   Preheat oven to 425 degrees. Zest 2 lemons and quarter them, removing seeds. Assemble lemon (zest and quarters), sage, thyme, bay leaves and cinnamon sticks. Separate the garlic cloves from the garlic bulb.

3. 3

   In a cast iron or other large oven safe pot, place chicken and scatter assembled ingredients, including the lemon quarters, around the chicken, not on top.

4. 4

   Pour the milk in around the sides of the chicken. The milk should reach almost halfway up the side of the chicken.

5. 5

   Cook for 20 minutes uncovered until chicken is browned.

6. 6

   Reduce heat to 350 degrees and cover. Cook for 40 minutes or until thigh temperature reaches 160 degrees.

7. 7

   Remove from oven and let rest. Remove lemons and herbs, and spread the garlic cloves on chicken. If desired, use a hand blender to smooth out the juices and serve with the chicken.

* Per serving · 4 servings · Values may vary.