8 1Tplus 1 1/2 teaspoons lemon juice 2Tkosher salt 2qwater 1.5lbbone-in chicken parts 8 pieces 1.75textra virgin olive oil 2Tchopped fresh oregano 2Tchopped italian flat-leaf parsley 2Tthinly sliced fresh basil 0.125tfreshly 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.