Chicken Brine for Juicy Roast Chicken

Make the brine: Pour about one-third of the water into a large pot. Add the salt, lemons, parsley, thyme, rosemary, bay leaves, honey, garlic, and black peppercorns.

Bring the mixture to a boil and cook for 1 minute, stirring until the salt and honey are fully dissolved.

Remove the pot from the heat and add the remaining water. Let the brine cool completely, then chill it in the refrigerator until cold. Do not add the chicken while the brine is still warm.

Place the whole chicken breast-side down in the cold brine so the breast stays fully submerged. Cover and refrigerate for 12 to 24 hours.

Remove the chicken from the brine and pat it very dry with paper towels, including the cavity and underside.

If desired, tie the legs together with kitchen string and tuck the wings under the body. Brush or rub most of the melted butter all over the chicken.