One-Pot Roasted Chicken in Milk {gluten-free, dairy-free option} with Kale and Cranberries

THIS. CHICKEN. IS. IT. The best. So easy. SO delicious. One caveat (ok, two): it has garlic and dairy in it! I’m so, so, so sorry, especially to my loyal sensitive-tummy followers. However, you can, of course, use coconut milk AND leave out the garlic! It would probably not be on the same level of deliciousness, but I’m betting it would still be pretty darn great. In fact, I made a similar recipe to this years ago with coconut milk and I remember it being really good!

If my husband didn’t already ask me to make a turkey for Christmas Eve this year, I would have made THIS. It’s absolutely perfect for the holiday season. BONUS: whenever I cook an organic whole chicken, or organic chicken with bones (like legs), I always make my tummy-healing, cold-coming-on-please-go-away-ing, warm-up-your-insides-and-soul Bone Broth (recipe coming soon, but you basically put all the bones in your crockpot and cover with water! I cook chicken bones in there for at least 24 hours–I just keep setting my crockpot when it goes off!). It’s ridiculously healthy and easy (protein + collagen galore!) plus you can add it to many recipes or freeze it for later! I know many people who drink a mug of it in the morning for the health benefits alone. Here’s an article on the amazing effects of this simple, golden liquid!


One-Pot Roasted Chicken in Milk {gluten-free, dairy-free option} with Kale and Cranberries


One whole organic chicken (mine was 5.5 pounds)

2.5 cups whole milk (can substitute with canned full-fat coconut milk!)

1 tablespoon butter (can substitute vegan butter or olive oil)

1 tablespoon olive oil

good handful fresh sage leaves

10 garlic cloves, intact, skin still on

zest from 2 lemons

kosher or sea salt and freshly ground black pepper to taste


Kale and Cranberries Side Dish (from heaven)


Leftover chicken sauce

One bunch kale, torn

One handful dried cranberries


Preheat your oven to 375 F. Leave your chicken out for around 30 minutes to come to room temperature (not necessary). Find a pot where your chicken will fit snuggly. I used a small cast iron pot.

This next step is probably optional, but I did it will do it again!

Heat up your butter + olive oil or just olive oil on high/medium-high heat. Liberally season your chicken all over with salt and pepper and add it to the hot pot, breast side down. Sear it on that side for a few minutes, until golden (probably 3-5 minutes). Using tongs inserted into the cavity, flip it over on the other side and cook for about 5 minutes.

Add your milk, zest, sage, garlic cloves, and cinnamon stick to the sides of the chicken. Roast it, uncovered, for 20 minutes per pound + an extra 15-20 tacked on the end. Baste it with the juices whenever you remember to!

Once done, remove the chicken to a plate to rest for about 10-15 minutes.

Awesome Kale Side Dish: Once you are almost ready to serve, put the pot with the (I’ll admit) funny-looking sauce back on the stove. Heat on medium-low until bubbling. Add your kale and cranberries. Stir. Cook until wilted, about 5 minutes! Serve with the chicken and enjoy!

**The funny sauce is made up off curds of milk (think cheese…yum…) and bits of garlic, sage, and chicken. OMG. SO GOOD. It’s not pretty, but who cares?!

Recipe from Jaime Oliver