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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
Calories
124
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.