Recipe: <!-- -->Roasted Lemon-Herb Chicken<!-- --> | Whole Foods Market
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
- 2 tablespoons kosher salt
- 1 1/2 pounds bone-in chicken parts (8 pieces)
- 1 3/4 teaspoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons thinly sliced fresh basil
- 1/8 teaspoon ground black pepper
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