Dry brining my chicken with lemon pepper seasoning.

[Mosca]

I don’t see that there is a problem doing that; the first ingredient on the list is salt, and the stuff tastes and smells pretty good. I put the bird in the outside fridge, uncovered, for dinner tomorrow about 18 hours later. It will get rotisseried on the Weber. I actually have fresh parsley, sage, rosemary, and thyme, I might stuff the cavity with those.

If there is some reason to not use lemon pepper seasoning, let me know, I’ll go brush it off.

[Jerod Broussard]

Lemon pepper is goooooooooooooooooooooooood!!!

[tbob4]

I’m looking forward to the review!

[Elton's BBQ]

Lemonpepper is a Spice blend and will do your chicken good..

https://en.m.wikipedia.org/wiki/Lemon_pepper

Look forward to see the result Mosca

[EdF]

Sounds great. You might consider putting quartered lemons and onions in the cavity - could be a nice offset to the dry-brine treatment.

[Mosca]

I’m going to try the fresh herbs this time I think. Mostly because I have them, and I would have to go to the store to get lemons! But yeah, that sounds good.

[EdF]

We look forward to your results!

[Mosca]

It came out really good, I posted photos in "Show us what you’re cooking!"