Roasted Lemon-Herb Chicken
4

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Brining the chicken overnight makes it moist and flavorful.

View user submitted photos
    Ingredients: 
    • 1 tablespoon plus 1 1/2 teaspoons lemon juice
    • 2 tablespoons kosher salt
    • 2 quarts water
    • 1 1/2 pound bone-in chicken parts (8 pieces)
    • 1 3/4 teaspoon extra-virgin olive oil
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped Italian flat-leaf parsley
    • 2 tablespoons thinly sliced fresh basil
    • 1/8 teaspoon freshly ground black pepper
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    The night before: Combine the lemon juice, salt and water in a large bowl. Add the chicken pieces, cover, and refrigerate overnight.

    The next day: Remove the chicken from the brine and pat dry. In a clean large bowl, combine the oil, herbs and pepper. Add the chicken and coat well. Cover and refrigerate for four to six hours to marinate.

    Preheat the oven to 350°F. Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.

    Nutritional Info: 
    Per Serving:124 calories (38 from fat), 4g total fat, 1g saturated fat, 59mg cholesterol, 2g carbohydrate (1g dietary fiber, 1g sugar), 18g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion