Roasted Lemon-Herb Chicken


  • 1 tablespoon
  • 1 ½ teaspoons lemon juice
  • 2 tablespoons kosher salt
  • 2 quarts water
  • 1 ½ pounds bone-in chicken parts (8 pieces)
  • 1 ¾ teaspoons evoo
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped Italian flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil
  • ⅛ teaspoon freshly ground black pepper


The night before: Combine the lemon juice, salt and water in a large bowl. Add the chicken pieces, cover, and refrigerate overnight. (If you decide to use boneless chicken it’s only necessary to brine it for 2 to 3 hours.)

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 350°F. Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.

  • Recipe Yields: 6 to 8 servings

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