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Categories:
lemon juice lemon juice kosher salt water extra-virgin olive oil fresh oregano flat-leaf Italian parsley fresh basil ground black pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 1 tablespoon lemon juice
- 1 12 teaspoons lemon juice
- 2 tablespoons kosher salt
- 2 quarts water
- 1 12 lbs bone-in chicken parts
- 1 34 teaspoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped flat-leaf Italian parsley
- 2 tablespoons thinly sliced fresh basil
- 18 teaspoon fresh ground black pepper
Method
- The night before: Combine the lemon juice, salt and water in a large bowl.
- Add the chicken pieces, cover, and refrigerate overnight.
- 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.
- Preheat the oven to 350F Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.
