Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, dry brined lemon pepper chicken. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Dry Brined Lemon Pepper Chicken is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Dry Brined Lemon Pepper Chicken is something which I have loved my entire life. They’re nice and they look fantastic.

Brine Add four cups of water, plus the salt and sugar to a Dutch oven, and bring to a boil. Breast side up Once the grill has preheated, remove the chicken from the brine and pat it dry with paper And there you have it! Fresh, savory, and delicious lemon-pepper brined butterflied chicken.

To get started with this recipe, we must prepare a few ingredients. You can cook dry brined lemon pepper chicken using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Dry Brined Lemon Pepper Chicken:
  1. Prepare 3.5-4.5 Lbs Whole Chicken
  2. Take 4 Tablespoons Kosher Salt
  3. Take 4 Tablespoons Salt Free Lemon Pepper Seasoning
  4. Take rack Roasting pan with
  5. Make ready Butchers Twine

Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place the lemon slices under loosened skin. Sprinkle cavity with pepper; place the lemon wedges. Combine the lemon pepper, salt, garlic powder, onion powder, basil, oregano, parsley, and paprika together in a dish; mix until well Readers' Favorites.

Steps to make Dry Brined Lemon Pepper Chicken:
  1. Liberally salt chicken inside and out with Kosher salt. I would not recommend using regular table salt!
  2. Set in roasting pan and let sit uncovered in refrigerator over night. Let the salt work it's magic. It should resemble this picture when your ready to cook.
  3. When ready to cook generously season inside and out with lemon pepper seasoning. Do not salt again! Tie legs and wings together with butchers twine.
  4. Let rest uncovered until cool enough to cut up and serve. Feel free to experiment with other seasonings and herbs. Enjoy
  5. Bake in preheated oven uncovered at 425 degrees for 20 minutes then reduce heat down to 350 degrees. Continue cooking for around another hour or until the breast measure's internally 160 to 165 degrees.

Because Lemon Pepper Chicken is definitely a midweek-meal-type-food, don't you think? Something you should be able to make right now. The juice is a bit lemony, but mostly it is sour. But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods.

So that is going to wrap this up with this special food dry brined lemon pepper chicken recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!