Roast Brined Chicken - how to brine and then roast a whole chicken!
Place the brine in a non-reactive container. Add the remaining water and stir. Keep aside until the brine has reached room temperature.
Add your chicken to the brine. Make sure that it is completely submerged (I weighed it down with a clean plate).
Put the squeezed half lemon, garlic cloves, bay leaves, rosemary and sage in the chicken cavity. If you want, you can tie the chicken legs together with some kitchen twine.
I served it with some potatoes, pumpkin and carrots that I dressed with salt, pepper and extra virgin olive oil. I added them to the chicken after about 30 minutes and let them cook together for the remaining time. They were delicious!