Bukidnon Whole Milk-Roasted Chicken

Bukidnon Whole Milk-Roasted Chicken

Bukidnon Whole Milk-Roasted Chicken


Serves 6

Preparation time: 15 minutes

Roasting time: 1 hour 15 minutes




6 pcs Chicken Leg Quarters

1 cup Bukidnon Milk Company Whole Milk

1 cup Chicken stock

2 tbsp paprika

1 tsp pepper

2 tsp salt

2 heads garlic, halved lengthwise

4 sprigs fresh rosemary

juice and zest of 1 lemon

2 tbsp olive oil 


  1. Preheat oven to 180°
  2. In a small bowl, combine salt, pepper and paprika.
  3. Sprinkle seasoning mixture on both sides of the chicken quarters.
  4. Heat olive oil in a large skillet and sear chicken on both sides, doing 2 to three pieces at a time, until lightly browned.
  5. Transfer seared chicken into a baking or roasting tray. Make sure the chicken is positioned skin side up.
  6. In the searing skillet, add chicken stock to deglaze and pour liquid over the chicken pieces in the roasting tray.
  7. Add Bukidnon Milk Company Whole Milk, lemon juice, lemon zest, rosemary and garlic into the roasting tray.
  8. Roast in the oven for 1 hour to 1 hour and 15 minutes, basting the chicken with the cooking liquid occasionally.
  9. Serve with crusty bread to soak up the sauce.