It’s finally cold outside. The kind of cold that we Southern Californian’s don’t often get, around 45 degrees F at night. For us, that’s enough chill to have everyone put on our “heavy” winter sweaters and cozy up to a cup of hot tea or coffee. If you guys knew how much Summer heat and drought we’ve been going through down here, you’ll understand why we’re celebrating when we’re pulling out our warm clothes.
When it get’s to this cold temperature, it’s time for us to get busy with oven cooking because that’s what we’re craving. In fact, we’ve been wanting to experiment with so many oven recipes but because of the heat, we’ve been avoiding the oven for so long.
No more fearing the oven heating up the house anymore for the next few months. We’ve been indulging in anything that give us warm comfort and what you see here is one perfect example of why we love Winter cooking.
Behold, these tender chicken thighs roasted in milk will rock your world. We’ve been seeing so much inspiration from Jamie Oliver’s milk chicken that we couldn’t help it but to make it right away. Because we were pressed for time (starving!) and cause we only had chicken thighs in the house, we resorted to a shorter version of his recipe. Along with some of our personal spices, this version of chicken milk is outstanding.
Watch our video of these juicy chicken thighs being made with the yummy sauce:
For the love of chicken thighs, warm oven comfort food and the spirit of the season, we’re so happy to fill our bellies with a new recipe that will be a go-to for this “brrrrrr” cold season.
Enjoy the recipe!
-diane and todd
Milk Roasted Chicken Thighs Recipe
Yield: Serves 4-6
Total Time: 45 minutes
Roasting the chicken thighs in milk makes the chicken very tender. It also gives a nice and fragrant, savory sauce that can be made further into a gravy. This recipe is inspired from Jamie Oliver's whole roast chicken in milk, which he adds lemon juice.
For the chicken thighs:
- 3 pounds (1365g) chicken thighs (about 6 thighs), bone-in and skin-on.
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- kosher or sea salt, to taste
- fresh ground black pepper, to taste
- 2 Tablespoons (30g) butter, divided
- 3 cloves garlic, minced
- 1 bay leaf
- 1 cup (240ml) milk
- 3/4 cup (180ml) chicken broth
- 1 teaspoon dried thyme leaves (or fresh thyme)
- zest of 1 lemon
For the gravy (optional):
- 2 Tablespoons (30g) butter
- 2 Tablespoons (30ml) all-purpose flour
- Preheat oven to 400° F.
- Wash and pat dry chicken thighs. Season both sides of chicken thighs with ground cumin, paprika, salt and pepper.
- In a large oven proof skillet, melt 1 tablespoon of butter on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside. Using paper towels, drain the excess remaining fat from the skillet.
- In the same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, chicken broth, thyme, and lemon zest. Bring liquid to a low simmer.
- Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F.
- After chicken is cooked, serve with the milk sauce. But if you want to make a delicious and thicker gravy out of it then remove the chicken from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks.
- Once gravy is thick and creamy, remove from heat and serve immediately.