1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken
Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine cool off in the fridge. Put the whole chicken along with the brine in extra large Ziploc bag. Set the bag inside a large bowl to keep it contained. Refrigerate a few hours to overnight. 20-24 hours is great.
Remove chicken from brine and set on a rack on top of a roasting pan. Leave out 20-30 minutes. Make sure skin is dry. Grill or bake in the oven at 300°-350° for ~1.5 hours until the breast is at 165F.
Lemon Herb Brine – Roasted/Grilled Chicken