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Roasted Lemon-Herb Chicken

Serves 8
Time 12 hr 50 min
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. If you decide to use boneless chicken it's only necessary to brine it for 2 to 3 hours. Tuck leftovers (and an ice pack!) into school lunches.
Ingredients
  • 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 flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil
  • 1/8 teaspoon ground black pepper
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Method

The night before roasting the chicken, combine lemon juice, salt and 2 quarts water in a large bowl. 

Add chicken pieces, cover, and refrigerate overnight.

Remove chicken from the lemon juice mixture and pat dry. 

In a clean large bowl, combine oil, herbs and pepper. 

Add chicken and toss to coat. 

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.

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.
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  • 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 flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil
  • 1/8 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.