Fantabulous it is, then.

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 bunch fresh thyme
1 bunch fresh rosemary
1 bunch fresh parsley
2 bay leaves
1 head garlic, cut in half horizontally
1 onion, sliced
3 tbsp black peppercorns, crushed
2 lemons, halved

1 whole 3-to-4 lbs. chicken

1. Combine all the brine ingredients in a large pot; squeeze the lemons as they are added. Bring to a simmer over high heat to dissolve the salt and sugar. Remove from the heat. Allow to cool to room temperature and then refrigerate until chilled.
2. Add the chicken to the brine and weigh it down with a plate to keep it submerged. Allow to brine for 8 to 12 hours.
3. Remove the chicken from the brine, rinse well, and dry with paper towels. Let it rest in the refrigerator for 24 hours.
4. Remove the chicken from the refrigerator an hour before cooking.
5. Preheat the oven to 450ºF.
6. Roast the chicken in a roasting tray until it reaches an internal temperature of 160ºF. Remove from the oven and allow to rest for 15 minutes..

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