1 whole chicken
1 cup milk
1 tablespoon lemon zest
10 garlic cloves, in their jackets
- Place the chicken on the work surface, season with salt and pepper and rub.
- Heat a big pan over high heat and transfer the chicken to it. Fry for 6-7 minutes on both sides.
- Transfer the seared chicken to a roomy baking dish and pour the milk over it. Add the lemon zest and garlic cloves and don’t forget cinnamon sticks and sage leaves.
- Bake for 90 minutes at 360⁰F/180⁰C.