Funeral Chicken

1: Prepare a brine with boiling water, salt, lemonade powder, Italian herbs, bay leaves, citric acid, pepper, lemons, preserved lemon, and onion. Mix well and add ice cold water and chicken to the brine. Refrigerate overnight.

2: Preheat the oven to 400°F.

3: Drain the chicken and place skin side up on a baking sheet. Let it sit for 15 minutes or pat dry with a paper towel.

4: Coat the chicken with Mina olive oil and sprinkle the seasonings (paprika, Vegeta, Barbecue seasoning, parsley flakes, basil, oregano, salt, pepper, cayenne pepper, chili flakes, garlic powder, onion powder, mustard powder, and smoked paprika) evenly over the chicken.

5: Bake the chicken in the oven, rotating halfway through. If there are excess juices, remove some. Bake for 35 to 45 minutes until the internal temperature reaches 165°F.