Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, dry brined lemon pepper chicken. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Dry Brined Lemon Pepper Chicken is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Dry Brined Lemon Pepper Chicken is something which I’ve loved my whole life.

Mix salt, thyme, rosemary, olive oil, and juice from half a lemon together in a small bowl. Loosen the skin covering the chicken breast by carefully sliding your hand underneath. Be very careful not to tear it. Pat the entire chicken dry with a paper towel.

To begin with this recipe, we must prepare a few components. 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. Prepare 4 Tablespoons Salt Free Lemon Pepper Seasoning
  4. Get rack Roasting pan with
  5. Prepare Butchers Twine

Place the lemon slices under loosened skin. Sprinkle cavity with pepper; place the lemon wedges, parsley, garlic, and shallot into cavity. Lemon Pepper Brined Chicken was special treat, tender and juicy with the savory flavors from the tart and peppery brine with a " Kiss of Maple Smoke " from a " Wedgie ". Topped off with a Lemon Pepper finishing sauce.

Instructions 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.

Lemon Pepper Brined Chicken was special treat, tender and juicy with the savory flavors from the tart and peppery brine with a " Kiss of Maple Smoke " from a " Wedgie ". Topped off with a Lemon Pepper finishing sauce. We Spatchcocked these, you can do yours any way you like, whole, halved or quartered. The longer you do it, the more juicy and flavorful the meat will be at the end. Just rubbing some salt and spices on the chicken's meat and skin a few days before cooking can make a huge difference.

So that’s going to wrap it up with this special food dry brined lemon pepper chicken recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!