To this recipe Jamie Oliver recommends taking more fatty cuts of meat, such as thighs, wings, and so on.. But I really like chicken, and so I decided to cook with it. Usually when roasting chicken turns out dry, but cooked in this recipe turned out so juicy and delicious that even those who had not loved the fillet, ate his cheeks :). The main thing in this recipe — it’s often watering chicken sauce during baking.
Chicken — 600 g
Milk — 240 ml
butter — 2 tablespoons
Garlic — 5 cloves
Lemon zest — 4 — 6 strips
Saffron — 2 pinches
Salt and pepper — to taste
1. Chicken wash, wipe dry, salt and pepper.
2. Melt the butter in a frying pan and fry the chicken on it for 4 minutes on each side. Garlic cleaned or simply press down on it with the flat side of a knife and lay on the bottom of the form. Garlic spread on the chicken so that under each piece of meat was 1 — 2 cloves of garlic.
3. In a frying pan, in which the roasted chicken, pour in the milk, add the saffron and lemon zest. Peel is best removed with a knife for cleaning vegetables, obtained thin strips. We would milk sauce to a boil and immediately pour them chicken. Bake 30 minutes at 200 degrees, basting constantly meat sauce.