Roasted Lemon-Herb Chicken

Roasted Lemon-Herb Chicken

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.
  • 1 tablespoon plus 1 1/2 teaspoons lemon juice
  • 2 tablespoons kosher salt
  • 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 ground black pepper
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The night before: Combine lemon juice, salt and 2 quarts water in a large bowl. Add the chicken pieces, cover, and refrigerate overnight.

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

Preheat the oven to 350°F. Place chicken pieces on a baking 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 carbohydrates, (1 g 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.

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