Login to Save Like

Ingredients

1 tablespoon plus 1 1/2 teaspoons lemon juice
2 tablespoons kosher salt
2 quarts water
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 Italian flat-leaf parsley
2 tablespoons thinly sliced fresh basil
1/8 teaspoon freshly ground black pepper

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods