family dinner recipe

Lemon & Milk Braised Chicken

Published On March 20, 2013 | By Toni Spilsbury | Food, Recipes

Family Dinner Recipe

I created this recipe last Spring with fresh rosemary from the garden.  It was also the first time I chronicled my recipe creation process with photos on Instagram.

I’ll admit that Lemon & Milk Braised Chicken is not a quick recipe idea  that you can make in less than 30 minutes.  However, the prep time is only about 30 minutes while the cook time is over an hour.  So I typically start this recipe earlier in the afternoon and get work done around the house or in the office while it’s cooking.

My favorite part about this meal is the leftovers which I reincarnate in a couple of days to a Lemon-Basil Chicken Bake.

Lemon & Milk Braised Chicken Recipelemon rosemary

Ingredients + Instructions


    • whole chicken- 5lbs
    • lemons- 2
    • cinnamon sticks- 2
    • fresh rosemary sprigs- 4
  • poultry seasoning (like Lawry’s perfect blend), or a combination of salt, pepper, paprika and thyme
  • butter- 2 tbspns (to sauté chicken)
  • milk- 2 cups



  1. Remove and discard neck from chicken then rinse and pat dry with a paper towel.
  2. Season chicken generously with poultry seasoning.
  3. Melt butter over medium-high heat in Dutch oven or large skillet that can be transferred to oven.
  4. Saute chicken in butter breast side up first for 20 minutes until brown, then turn over with breast side down
  5. Add milk, zest from both lemons, juice from one lemon, cinnamon sticks and rosemary.
  6. Heat oven to 325⁰.
  7. Cover chicken with oven-safe lid or aluminum foil and transfer to oven to cook for 45 minutes.
  8. Remove lid and cook for an additional 30 minutes or until internal thermometer reaches 160⁰.
  9. Serve chicken carved with sauce from pan spooned over the top.

Printer-Friendly Recipe version click here.

Reincarnate The Leftover

Don’t throw out leftover roasted chicken!  Instead, reincarnate it into this delicious Lemon-Basil Chicken Bake:

Lemon Basil Chicken Bake

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About The Author

Toni Spilsbury is a blogger, brand strategist and social media producer in addition to being a philanthropist and mother…. but not in that order. From busy corporate gal to even busier mom of four, one with special needs, Toni established an online connection with today’s on-the-go moms as someone who understands the unique demands of working moms. In 2005, Toni co-founded the Nevada Blind Children Foundation and began working to build the first school for the blind in Nevada. With a passion for cooking, creating her own recipes and a desire to merge her family life and career, Toni wrote a book The Organized Cook in 2009 before embarking on a journey through branding, blogging, social media and e-commerce that gained her an insight and passion for the unique niche of content-driven e-commerce. Toni’s second book, Because of Connor, is due out in late 2013 which gives readers an insight into the unique struggle of life’s ups and downs when set against the backdrop of caring for and coming to grips with a severely medically fragile son.

One Response to Lemon & Milk Braised Chicken

  1. Denice Persch says:

    Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

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