From Chow Bella
8 cups water
3 tbsp of salt
4 garlic cloves, slightly crushed but whole
1 tsp whole black peppercorns
2 lbs boneless, skinless chicken breast
zest of 1 lemon
1 tbsp lemon juice
1 tsp minced fresh sage
1 tsp minced fresh rosemary
1 tsp minced fresh thyme leaves
8 tsp extra virgin olive oil
1/4 tsp black pepper
1. Add water to a large zip-top bag placed within a large bowl. Add water and salt to the bag and mix to dissolve. Add garlic, peppercorns, and chicken and seal the bag. Place in refrigerator 2 hours to overnight. Rinse chicken well and dry well with paper towels.
2. Preheat oven to 400 degrees F. Line baking tray with foil.
3. In a small bowl, blend juice, zest, sage, rosemary, thyme, oil, and pepper. Massage over dried chicken. Place chicken on the tray. Roast for approximately 35 min, or until a meat thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from oven and rest at least 5 min before serving. Serve with pan juices drizzled on top.
Makes 8 servings. 21 Day Fix containers per serving: 1 red, 1 tsp