Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, dry brined lemon pepper chicken. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Dry Brined Lemon Pepper Chicken is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Dry Brined Lemon Pepper Chicken is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Dry Brined Lemon Pepper Chicken:
  1. Take Whole Chicken
  2. Get Kosher Salt
  3. Get Salt Free Lemon Pepper Seasoning
  4. Prepare Roasting pan with
  5. Get Butchers Twine
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.

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