ROASTED LEMON-HERB CHICKEN

1  tablespoon		plus 1-1/2 teaspoons lemon juice
2  tablespoons		kosher salt
2  quarts		water
8  pieces		pounds bone-in chicken parts
1-3/4  teaspoons		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

Tip: Click on the ingredient links to learn the nutritional information for all the ROASTED LEMON-HERB CHICKEN ingredients. The serving size for any ingredient in ROASTED LEMON-HERB CHICKEN may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 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.