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. One of the biggest complaints about chicken is that the breast tends to dry out during cooking. In this recipe, brining the meat overnight makes it moist and extremely flavorful. If you decide to use boneless chicken it's only necessary to brine it for 2 to 3 hours. This is a good choice for school lunch as long as your child's lunch box contains an ice pack.
Ingredients
1 tablespoon plus 1 1/2 teaspoons lemon juice
2 tablespoons kosher salt
2 quarts water
1 1/2 pounds bone-in chicken parts (8 pieces)
1 3/4 teaspoons 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
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.
Nutrition
As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 124 calories (38 from fat), 4g total fat, 1g saturated fat, 59mg cholesterol, 1834mg sodium, 2g total carbohydrate (1g dietary fiber, 1g sugar), 18g protein
Tags: Family Friendly, Dairy Free, Gluten Free, Sugar Conscious, Wheat Free
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.
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