Roasted Lemon-Herb Chicken

Roasted Lemon-Herb Chicken

Lunch

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. In the mood for something different? Try lemon thyme, lavender, or any other fresh herbs you have in the garden in place of the oregano, parsley and basil in this recipe. Chicken is great at room temperature, so this is a good choice for school lunch.

  • 2 tablespoons lemon juice
  • 2 tablespoons salt
  • 8 cups water
  • 1-1/2 lbs whole chicken, cut up, bone-in
  • 1-3/4 teaspoons extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoons fresh basil, finely chopped
  • 1/8 teaspoon pepper
The night before:
1. Combine lemon, salt, and water and brine chicken overnight.
The next day:
1. Remove chicken from the brine, season with pepper and marinate in herbs and olive oil for four to six hours.
2. Bake at 350 degrees F for 30 to 45 minutes.
Serving Size 1 serving
Servings Per Recipe 4
Calories 391
Calories from Fat 95 (24% of tot cal)
Total Fat 11g-16%
Saturated Fat 4g – 20%
Cholesterol 17mg – 6%
Sodium 229mg – 10%
Total Carbo 63g – 21%
Dietary Fiber 3g – 12%
Sugars 60g
Protein 13g
Vitamin A 109%
Vitamin C 19%
Calcium 13%
Iron 7%
Calorie Diet 2000
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.