Chicken in Milk with Potatoes

Preheat the oven to 375°F/190°C.

Peel lemons (use a peeler) and slice. Keep the lemon peel! Tear off the stalks of the sage and stuff them into the chicken with the lemon slices (do not eat the sage stalks, they’re there for flavoring). Pour some olive oil on the chicken and sprinkle with a little salt and pepper. Rub into the chicken so it is well flavored.

Heat a little olive oil and butter in a pan. Put chicken in pan and wait until it is nicely browned. Empty the butter and add the remaining butter. Put the milk, sage, and lemon peel in the pan. Cook lightly until small pieces form in the milk and then place a piece of wet parchment paper over the chicken. Bake at 375°F/190°C for about an hour and a half.

Cook the potatoes in a skillet of lightly salted boiling water for 10 minutes and transfer to a mixing bowl.

Halve those potatoes. Add salt, pepper. Onion, lemon juice, parsley and olive oil. Mix well. Garnish the roasted chicken with the potatoes mixture.

Enjoy.