Prep: 1. Preheat the oven to 375, 2. Zest lemons. Make: 1. Heat oil in a dutch oven or other oven safe pan that is large enough for the chicken. 2. Season chicken generously all over with salt and pepper, and fry it in a olive oil, turning the chicken to get an even color all over, until golden, about 3-5 minutes per side. 3. Add in milk, lemon zest, sage leaves, cinnamon stick and whole garlic cloves 4. Cook in the preheated oven for 1 hour and 15 minutes or until a thermometer stuck into the leg joint reads 165 degrees. Baste with the cooking juice when you remember. 5. To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of the pan sauce.
We love this served with pasta or another grain to soak up the beautiful sauce. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.