In a large pot or bowl, combine 8 cups of water, kosher salt, sugar, garlic cloves, lemon slices, herbs, and peppercorns. Stir until the salt and sugar are fully dissolved.

Place the whole chicken in the brine, ensuring it is fully submerged. If needed, weigh it down with a plate.

Cover the pot or bowl and refrigerate for at least 12 hours (or up to 24 hours for maximum flavor).

After brining, remove the chicken from the brine and rinse it thoroughly under cold water to remove excess salt.

Pat the chicken completely dry with paper towels. Drying the skin is crucial for achieving a crispy roast.

Preheat your oven to 425°F (220°C). Place a roasting rack inside a large baking dish or roasting pan.

Rub the chicken all over with olive oil or melted butter, ensuring it’s evenly coated.

Season the chicken generously with garlic powder, paprika, salt, and pepper. Don’t forget to season inside the cavity as well.

Stuff the cavity with halved lemon, quartered onion, and fresh herbs.

Place the chicken breast-side up on the roasting rack. Tuck the wings under the body to prevent burning, and tie the legs together with kitchen twine for even cooking.

Roast the chicken for about 1 hour and 20 minutes (or 20 minutes per pound), basting it with pan juices halfway through.

Use a meat thermometer to check the internal temperature of the chicken. It’s ready when the thickest part of the thigh reaches 165°F (74°C).

Remove the chicken from the oven and let it rest for 10–15 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist.

Carve the chicken into pieces and serve with your favorite sides.