Based on The Fresh 20
- 1 Tbsp kosher salt
- 1 tsp Herbes de Provence
- 1½ tsp fresh dill, chopped
- ½ tsp black pepper
- 4-6 bone-in, skin-on chicken breasts (~3 lbs)
- Combine salt, herbs, dill, and pepper. Sprinkle on both sides of chicken.
- Refrigerate at least 3 hours or overnight (up to 24 hours).
- Bake at 375°F for 30-40 minutes until no longer pink in center.
- Turned out good.
- Can also add lemon zest to the dry brine.