Chicken Braised in Milk with Lemon & Lentils –

Chicken Braised in Milk with Lemon & Lentils

  By lentilsorg    

July 12, 2015

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  • Prep: 20 Minutes
  • Cook: 1 Hour 30 Minutes
  • 20 Minutes

    1 Hour 30 Minutes

    1 Hour 50 Minutes

  • Yields: 6


  1. Preheat oven to 375 ̊F (190ºC). Pat chicken dry and season with salt and pepper. Set a heavy, ovenproof pot on stovetop over medium-high heat. Add oil and brown chicken on both sides, turning it with tongs.
  2. Remove pot from heat and scatter lentils around chicken in pot. Add garlic halves and finely grate lemon zest over everything. Cut lemon in quarters and squeeze juice over lemon zest and lentils, then place pieces of lemon in cavity of chicken.
  3. Pour milk overtop. Cover and bake for 1 1⁄2 hours, removing lid for last half hour to brown top of chicken more.
  4. Serve chicken with lentils and sauce; squeeze soft, cooked garlic cloves out of their skins overtop.


1 whole chicken

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) freshly ground black pepper

2 Tbsp (30 mL) canola oil or butter

1⁄2 cup (125 mL) dry green lentils

1 head garlic, halved crosswise

2 Tbsp (30 mL) lemon zest

4 Tbsp (30 mL) lemon juice

2 cups (500 mL) 2% milk


Nutrition Facts

Serving Sizeapprox. 4 ounces chicken plus 1/3 cup (75 mL) sauce
Sodium340 mg
Potassium574 mg
Protein35 g
Cholesterol120 mg
Sugar5 g
Total Fat30 g
Saturated Fat8 g
Total Carbohydrates17 g
Dietary Fiber3 g