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.
Special Diets:
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
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:
Per serving: 124 calories (38 from fat), 4g total fat, 1g saturated fat, 59mg cholesterol, 2g carbohydrates (1g dietary fiber, 1g sugar), 18g 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.
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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