Citrus Herb Roasted ChickenRecipe courtesy Cathy SperonisRecipe Summary:Difficulty: MediumActive Prep Time: 15 min.Cook Time: 1 hour 20 minutesOne 3 â€“ 5 lb. Grade A whole young chicken1 Tbsp. Olive Oil1 small onionÂ½ lemonKosher SaltPepperHerbes de Provence or herbs of choice (rosemary, sage, tarragon)1 cup waterBrine Solution:Â¾ cup Morton Kosher Salt2 cups boiling water5 cups cold water1 cup iceTo make brine solution: in a large stockpot dissolve the kosher salt in boiling water. Add cold water and ice. Stir until mixture is chilled. Prepare and wash chicken. Place chicken into the brine solution and submerge. Place pot into the refrigerator and time for 30 minutes. Remove pot, turn chicken over and place back in refrigerator for an additional 30 minutes. Remove chicken from solution, wash under cold running water and dry thoroughly. Place chicken on a parchment lined plate and refrigerate uncovered for 30 minutes. Preheat oven to 400*.Remove chicken from plate, dry again. Place onion and lemon inside of cavity. Tuck wings under and tie legs with kitchen twine. Rub olive oil all over chicken and place on a rack in roasting pan. Season the chicken with salt, pepper and herbs. Pour water into bottom of pan. Place pan in lower 3rd of oven and roast for 30 minutes. Reduce heat to 350* and roast until breast meat reaches 160* and thigh meat reaches 180*. If breast are done first, cover with aluminum foil and continue roasting until thighs are done. Remove chicken from oven and allow it to rest for 10 minutes before carving.