whole chicken (3-4 lbs)
1-2 tsp
kosher salt & freshly cracked black pepper
1/4 cup
unsalted butter
1/4 cup
olive oil
10-15 cloves
garlic, peeled
1 1/2 cups
whole milk
fresh sage leaves
yellow rinds
from 1-2 lemons, removed using a peeler

You know what they say - a perfect whole roasted chicken is next to Godliness. Or maybe we just say that. Whatever. Either way, if you’re a functioning adult who pays taxes and changes their sheets at a reasonable clip, you should have at least one foolproof roasted chicken recipe under your belt. We don’t discriminate, but we’re liking this one right now for its simplicity and zingy citrus, here to bridge that long gap until spring.

Simple and comforting, roasting the chicken in milk basically poaches the meat, which keeps it tender and richer than your average whole chicken. Serve this both as a formidable main course for an envy-worthy dinner party and as easy weeknight meal with leftovers all week. Serve with a good hunk of crusty bread to soak up the citrus-tinged sauce.


  1. Heat oven to 375.
  2. Optional: Dry brine the chicken for 2-24 hours with kosher salt, covered in plastic in the fridge
  3. Pat the chicken dry with paper towels
  4. Season chicken liberally with salt and pepper.
  5. In a large oven safe skillet or dutch oven heat butter and olive oil over medium heat until bubbling.
  6. Starting breast side down, brown the chicken, turning every few minutes until all sides are golden brown.
  7. Remove the chicken and all but 2 Tbs of pan juices from the pot.
  8. Sauté garlic 1 minute until fragrant. Add the milk, sage, and lemon peels and return the chicken to the pot.
  9. Transfer to the oven and bake for about 1 ½ hours, basting occasionally, until an instant read thermometer inserted into the deepest part of the thigh reads 165 degrees.
  10. Rest on a cutting board 10-15 minutes before carving.
  11. Serve with pan juices and crusty bread