Ingredients

• 1 3 lb. organic chicken
• salt & freshly ground black pepper
• 2 T butter
• 1 cinnamon stick
• 1 t dried sage leaves
• 2 lemons, zested
• 6 garlic cloves, skin left on
• 1/2 t red chili flakes
• 2 c milk

Directions

1. Preheat oven to 375F. Season chicken with salt and pepper. Heat butter over med-high heat in a cast iron pot and when butter is bubbly and hot, add chicken, browning all sides. When the chicken gets evenly coloured, turn off heat, remove from pot and set aside. Remove butter and fat from pan (reserve to fry potatoes at a later date) and place chicken back in pot. Add in remaining ingredients. This is where the directions get tricky and left to interpretation. I zested the lemons, squeezed the juice in the pot and then dumped the husks in the pan as well. Uh, next time, I’ll just throw out the lemon husks….a bit too bitter. Put the lid on and bake for 1 hour. Baste if you remember (I didn’t). Take off the lid and bake for another 30 minutes. Baste if you want (I didn’t). Remove from oven and serve.

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