This is adapted from http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/
1 pint whole milk
salt, pepper, olive oil
1/2 stick cinnamon
1 good handful fresh sage
1 star anise (optional)
zest of 2 lemons
10 cloves of garlic, skin on
And of course, whatever chicken you're cooking. If it's breasts, beat them down with a hammer or something to flatten them up a bit and make it more uniform, if it's legs or thighs or wings or quarters you're good as is.
375 degree oven. Dutch oven pan with lid, or baking glass dish preferably a deeper one that will be used in the oven. In a skillet, olive oil generously and heat it up over medium heat. Generous salt and pepper on the chickens (not TOO salty, but a good sprinkling), fry the chicken in the olive oil just to get it brown skin via frying. You're not trying to cook the meat inside, just getting a crispy outside, so when it's nice and crispy brown from frying, flip it and do the same. Then dump it into the dutch oven or baking dish. (You can do this in the dutch oven too if you want to save a dish.) Anyways, now you dump the rest of the ingredients all into the pan with the chicken. You put the lid on, or cover with aluminum foil if using the baking dish, and shove that shit into the oven.
Total bake time: 1 1/2 hours, but there's a catch. Halfway into cooking, flip the chicken, and remove the lid. The lemon zest is what makes this dish work, so be generous with the lemon zest here, if your lemons are small you might need three lemons for their zesty qualities.
Anyways, chicken will be more than done in 1 1/2 hours, tender as ever, AND you'll have provided them meat, gravy, and garlic spreads for their breads in one dish.