In a large pot, combine the water, salt, brown sugar, minced garlic, thyme, rosemary, and peppercorns. Heat the mixture over medium heat, stirring until the salt and sugar have completely dissolved.

Once the brine is ready, remove it from heat and allow it to cool completely. To speed up the cooling process, you can add a couple of ice cubes.

Place your whole chicken into a large, resealable plastic bag or a clean container. Pour the cooled brine over the chicken, ensuring it’s fully submerged. Seal the bag tightly and place it in the refrigerator for at least 4 hours, ideally overnight.

When you’re ready to cook, preheat your oven to 375°F (190°C).

Remove the chicken from the brine and rinse it under cold water. Pat it dry with paper towels. Place it on a roasting pan and season the skin with your favorite spices, or simply with salt and pepper.

Roast in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C).

Let your chicken rest for about 15 minutes before carving. This allows the juices to redistribute for that ultimate juicy bite!