Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1550.85 Kcal (6493 kJ) | ||
| Calories from fat | 999.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.04g | 171% | |
|---|---|---|---|
| Cholesterol | 612.23mg | 204% | |
| Sodium | 3702.61mg | 154% | |
| Potassium | 1446.68mg | 31% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 123.4g | 247% | |
| Vitamin C | 40.5mg | 68% | |
| Iron | 9.7mg | 54% | |
| Calcium | 382.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 58.94 Kcal (247 kJ) | ||
| Calories from fat | 37.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 171% | |
|---|---|---|---|
| Cholesterol | 23.27mg | 204% | |
| Sodium | 140.73mg | 154% | |
| Potassium | 54.99mg | 31% | |
| Total Carbs | 0.25g | 2% | |
| Sugars | 0.04g | 4% | |
| Dietary Fiber | 0.11g | 12% | |
| Protein | 4.69g | 247% | |
| Vitamin C | 1.5mg | 68% | |
| Iron | 0.4mg | 54% | |
| Calcium | 14.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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