Herb Roasted Chicken

1. In a large saucepan, combine water, salt, sugar, half of the dried herbs, and bay leaves. Bring the mixture to a boil, stirring until the salt and sugar are fully dissolved. | 2. Reduce the heat to low and let the brine simmer for 10 minutes to infuse the flavors of the herbs. | 3. Pour the brine into a deep bowl and cool it down by adding ice water. Set aside.

1. Clean the chicken by rinsing the cavity and outer skin. Place it on a clean surface to prevent cross-contamination. | 2. Submerge the chicken completely in the brine. Cover and let it marinate in the refrigerator for at least 1 hour and up to 6 hours.

Preheat your oven to 375°F (190°C).

1. Remove the chicken from the brine and place it on a clean surface. Pat it dry with paper towels. | 2. Carefully separate the skin from the flesh by inserting your fingers underneath the skin to create a pocket. | 3. Rub softened butter underneath the skin, which will help keep the chicken moist and enhance the flavor of the herbs. | 4. Coat the skin with the remaining dried herbs, adding more if necessary.

1. Place the chicken in a roasting pan. Bake for about 1 hour and 10 minutes, basting the chicken halfway through and again during the last 10 minutes. | 2. To check for doneness, insert a meat thermometer into the thickest part of the breast; it should read 165°F (74°C). If you don't have a thermometer, cut into the chicken; if the juices run clear yellow, it's done.

1. Transfer the chicken to a carving board and let it rest for 10-20 minutes. This helps the juices redistribute, ensuring a juicy chicken. | 2. To carve, start with the legs by cutting at the joints. Remove the wings next, then the legs and thighs the same way. For the breasts, cut along the breastbone, following the rib cage down, then make a horizontal cut above the thigh and wing joints. | 3. Serve the breasts whole or slice them as desired. Enjoy your delicious herb-brined roast chicken!