Saturday, September 10, 2011

Lemon Herb Chicken

I'm always on the lookout for healthy, easy chicken recipes. Months Over a year ago (time flies!) I mentally bookmarked a recipe seen on 12:01am for Lemon Herb Chicken for those two reasons. 

Not only are fresh lemons easy to come by in this neck of the woods, I already had all the other ingredients on hand. So for B's 30th beerthday BBQ I decided to give this recipe a try. I was so happy with the results the first go round that I've made it several times since. If you like lemons*, definitely give this one a squeeze!

1 lb chicken drumsticks or breasts (I've made both ways and prefer the breast)coarse kosher salt
extra virgin olive oil
dried rosemary
dried oregano
2 lemons

Brine the chicken overnight. This is done by soaking it in a mixture of water, salt and lemon juice. Take a large tupperware container and fill halfway with water. Squeeze one of the lemons into the water and add roughly 2-3 tablespoons of course salt. Add the chicken and refrigerate overnight.

In the morning, remove the chicken from the water. Pat it dry with a paper towel and place in a medium casserole dish. Drizzle olive oil across the chicken. Sprinkle on the kosher salt, pepper, oregano and a generous amount of rosemary. Cover and re-refrigerate.

Before cooking, squeeze half of the second lemon over the chicken. You can also slice the other half and place in with the chicken for extra flavor. Bake in the oven (covered with tin foil) at 400 degrees for roughly 45 minutes. For last 5 minutes, remove the foil and broil. 

I've severed this with a variety of sides. I suggest this Chickpea Salad or with quinoa, red pepper, cucumber and feta salad pictured above (cannot find link, sorry!).


*It should probably go without saying - if you don't like lemon you might not like this recipe.

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