Herb-Roasted Chicken

• 1 (3 -3 1/2 lb) roasting chickens
• 1/2 cup kosher salt
• 1 quart water
• 2 tablespoons butter, melted
• 2 garlic cloves, minced (or 1 tsp. jarred minced garlic)
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon lemon-pepper seasoning or 1/4 teaspoon ground black pepper

1. Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
2. Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
3. Remove chicken from bag and rinse under cold water. Pat chicken dry.
4. Preheat oven to 375u0b0F
5. In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
6. In another small bowl, melt butter. Add minced garlic to butter and mix together.
7. Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
8. Turn chicken over and repeat with remaining butter and herbs.
9. Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180u0b0F
10. Serve and enjoy!

roasting chickens, kosher salt, water, butter, garlic, basil, salt, ground sage, thyme, lemonpepper

Taken from www.food.com/recipe/herb-roasted-chicken-152161 (may not work)