Roasted Lemon-Herb Chicken

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

about 1 year ago

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. 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. This is a good choice for school lunch as long as your child's lunch box contains an ice pack.

Serves 8

  • 1 tablespoon plus 1 1/2 teaspoons lemon juice
  • 2 tablespoons kosher salt
  • 2 quarts water
  • 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 Italian flat-leaf parsley
  • 2 tablespoons thinly sliced fresh basil
  • 1/8 teaspoon freshly ground black pepper
  1. The night before: Combine the lemon juice, salt and water in a large bowl. Add the chicken pieces, cover, and refrigerate overnight.
  2. 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.
  3. Preheat the oven to 350°F. Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.
Edamam

Nutrition Info:

PER SERVING:

  • 196 calories
  • 14g total fat
  • 4g saturated fat
  • 64mg cholesterol
  • 1746mg sodium
  • 1g carbohydrate (1g dietary fiber, 0g sugar)
  • 16g protein
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