Dry Brined Lemon Pepper Chicken
Dry Brined Lemon Pepper Chicken

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, dry brined lemon pepper chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Brining in salty, spiced water is a classic way to achieve moist, tasty chicken. And butterflying it so it lies flat on the grill ensures crispy skin and a. The technique for this chicken recipe ensures juicy, flavorful meat with crispy, golden skin. Pairs with Cabernet Sauvignon and Sauvignon.

Dry Brined Lemon Pepper Chicken is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Dry Brined Lemon Pepper Chicken is something that I have loved my whole life. They’re fine and they look fantastic.

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

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

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.

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.

But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods. I'm not a huge fan of lemon pepper chicken but this was excellent. I cut this down to two servings. Remove chicken from brine; discard brine.

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