Roasted Lemon-Herb Chicken Recipe

Name: Roasted Lemon-Herb Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lemon juice; 1 ½ teaspoons lemon juice; 2 tablespoons kosher salt; 2 quarts water; 1 12 lbs bone-in chicken parts; 1 ¾ teaspoons extra-virgin olive oil; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped flat-leaf Italian parsley; 2 tablespoons thinly sliced fresh basil; ⅛ teaspoon fresh ground black pepper

Servings: persons

1 tablespoon lemon juice
1 ½ teaspoons lemon juice
2 tablespoons kosher salt
2 quarts water
1 12 lbs bone-in chicken parts
1 ¾ teaspoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped flat-leaf Italian parsley
2 tablespoons thinly sliced fresh basil
⅛ teaspoon fresh ground black pepper

1
The night before: Combine the lemon juice, salt and water in a large bowl.
2
Add the chicken pieces, cover, and refrigerate overnight.
3
The next day: Remove the chicken from the brine and pat dry.
4
In a clean large bowl, combine the oil, herbs and pepper.
5
Add the chicken and coat well.
6
Cover and refrigerate for four to six hours to marinate.
7
Preheat the oven to 350F Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1 ½ teaspoons lemon juice, 2 tablespoons kosher salt, 2 quarts water, and more.

Yes, Roasted Lemon-Herb Chicken 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.

Roasted Lemon-Herb Chicken

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