Roasted lemon-herb chicken Serves 8
1 T plus 1 1/2 teaspoons lemon juice 2 T kosher salt 2 q water 1.5 lb bone-in chicken parts 8 pieces 1.75 t extra virgin olive oil 2 T chopped fresh oregano 2 T chopped italian flat-leaf parsley 2 T thinly sliced fresh basil 0.125 t 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. The next day; Remove the chicke 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 4 to 6 hours to marinate. Preheat the oven at 350 degrees. Place the chicken pieces on a cookie sheet and bake for 30 to 45 minutes.