Roasted Lemon-Herb Chicken

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 not a recipe if you are in a hurry!

• Ready In: 24 hrs 45 mins
• Serves: 4
• Yields: 4 pieces

Ingredients

• 1  tablespoon lemon juice
• 1 1⁄2 teaspoons lemon juice
• 2  tablespoons kosher salt
• 2  quarts water
• 1 1⁄2 lbs  bone-in chicken parts
• 1 3⁄4 teaspoons  extra-virgin olive oil
• 2  tablespoons  chopped fresh oregano
• 2  tablespoons  chopped flat-leaf Italian parsley
• 2  tablespoons  thinly sliced fresh basil
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. The night before: Combine the lemon juice, salt and water in a large bowl. Add the chicken pieces, cover, and refrigerate overnight.
2. 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.
3. Preheat the oven to 350°F Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.