Roast Chicken in Lemon Cream Sauce



1 whole organic chicken

560ml Daioni whole milk

10 cloves of garlic (skin on)

Zest of 2 lemons

1 handful of fresh thyme (leaves)

½ cinnamon stick

Sea salt

Freshly ground black pepper

Olive oil


Season the chicken with salt and pepper

Preheat the oven to 190 degrees celcius

Heat an oven proof pot or cast iron pot and add the olive oil. Add the chicken to the pot and brown all over till golden brown.

Remove the chicken and pour out any excess oil. Put the chicken back in the pot with all the other ingredients. Put in the oven to cook for 1¼ – 1½ hours. Take the chicken out at around 50 mins to measure the temperature to gauge how much more time the chicken would need. The lemon zest will split the milk and the garlic will soften which will makes a beautiful creamy garlicky sauce.

To serve, pull the meat off the bones and place on plates. Spoon over the sauce and garnish with some extra fresh thyme.

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