Brined Chicken With Lemon – a delicious recipe with kosher salt, roasting chicken, lemon, black pepper, lemon wedges, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine 4 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Add chicken to salt mixture; cover and refrigerate 8 hours or overnight.
2
Preheat oven to 400u00b0.
3
Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. Sprinkle cavity with pepper; place the lemon wedges, parsley, garlic, and shallot into cavity. Lift wing tips up and over back; tuck under chicken. Place on the rack of a broiler pan. Bake at 400u00b0 for 1 hour and 10 minutes or until thermometer registers 180u00b0. Discard skin.
210
kcal
Calories
2
g
Fat
43
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2/3 cup kosher salt, 1 (4- to 5-pound) roasting chicken, 4 (1/8-inch-thick) slices lemon, 1/4 teaspoon black pepper, and more.
Yes, Brined Chicken With Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
