Roasted Lemon-Herb Chicken

• 1 tablespoon lemon juice
• 1 12 teaspoons lemon juice
• 2 tablespoons kosher salt
• 2 quarts water
• 1 12 lbs bone-in chicken parts
• 1 34 teaspoons extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped flat-leaf Italian parsley
• 2 tablespoons thinly sliced fresh basil
• 18 teaspoon fresh ground black pepper

1. The night before: Combine the lemon juice, salt and water in a large bowl.
2. Add the chicken pieces, cover, and refrigerate overnight.
3. The next day: Remove the chicken from the brine and pat dry.
4. In a clean large bowl, combine the oil, herbs and pepper.
5. Add the chicken and coat well.
6. Cover and refrigerate for four to six hours to marinate.
7. Preheat the oven to 350F Place the chicken pieces on a cookie sheet and bake until cooked through, about 45 minutes.

lemon juice, lemon juice, kosher salt, water, extravirgin olive oil, fresh oregano, flatleaf italian parsley, fresh basil, ground black pepper

Taken from www.food.com/recipe/roasted-lemon-herb-chicken-427821 (may not work)