AT A GLANCE
"I've never tasted chicken as succulent as the brined bird at
Bystander. Would you ask for the recipe?"
Sandra Pozzebon, Fitzroy North, Vic
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|01||For brine, place ingredients and 2 litres of water in a large saucepan, bring to the boil, then remove from heat and cool completely. Add chicken and refrigerate overnight.|
|02||Preheat oven to 180C. Drain chicken (discard brine) and pat dry with paper towels. Heat oil in a frying pan over medium-high heat and cook chicken in batches until golden brown and crisp all over (6-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked through (12-15 minutes).|
|03||Meanwhile, for lemon-oregano dressing, whisk ingredients together in a bowl and season to taste. Drizzle dressing over hot chicken, scatter with oregano and flat-leaf parsley and serve with lemon wedges.|
Note Start this recipe a day ahead to brine the chicken.