Well, today we have Lemon Pepper chicken. Simple, really. Drop chicken into a brine of 1 cup of salt to about 2 liters of water. Soak for several hours, remove when skin is a nice white color. Quarter a lemon and put all four wedges inside the body. Smash 5 cloves of garlic and do the same. Close the body, dry off the skin and coat with butter (or olive oil) and pepper. Roast until golden brown, quarter the chicken, and cover with lemon juice.