Ingredients

• 1 whole chicken
• 6 cup water
• 0.25 cup kosher salt
• 3 tablespoon sugar
• 4 fresh thyme, sprigs
• 4 fresh rosemary, sprigs
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoon unsalted butter, softened
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper, ground
• 0.5 lemon, halved
• 1 cup low-sodium chicken stock
• 0.5 cup dry white wine
• 1 tablespoon unsalted butter, cold
• 2 fresh thyme, sprigs for garnish

Steps

1. In a large bowl, combine 6 cups water, ¼ cup kosher salt, and 3 tablespoons sugar. Stir until salt and sugar dissolve completely.
2. Add 4 sprigs thyme, 4 sprigs rosemary, 2 bay leaves, and 1 teaspoon black peppercorns to the brine. Stir to combine.
3. Remove giblets and neck from the chicken cavity; discard or reserve for another use. Place the whole chicken in the brine, ensuring it is fully submerged. Cover the bowl and refrigerate for 8 hours or up to 12 hours.
4. Remove the chicken from the brine and pat it thoroughly dry with paper towels, inside and out. Discard the brine.
5. Preheat the oven to 450°F (230°C).
6. Mix 2 tablespoons softened butter with 1 teaspoon kosher salt and ½ teaspoon black pepper in a small bowl.
7. Rub the seasoned butter all over the outside of the chicken, under the skin on the breasts and thighs, and inside the cavity.
8. Place the lemon halves inside the chicken cavity. Tie the legs together with kitchen twine to secure them.
9. Place the chicken breast-side up on a roasting rack in a roasting pan. Leave ½ inch of space between the chicken and the sides of the pan.
10. Roast the chicken in the preheated oven at 450°F for 15 minutes to brown the skin.
11. Reduce the oven temperature to 375°F (190°C) and continue roasting for 50 to 60 minutes until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
12. Transfer the chicken to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute and keeps the meat moist.
13. While the chicken rests, place the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan.
14. Pour ½ cup dry white wine into the pan and simmer for 2 minutes, stirring constantly to deglaze.
15. Add 1 cup chicken stock to the pan and bring to a gentle simmer. Cook for 3 to 4 minutes until the liquid reduces slightly and concentrates in flavor.
16. Remove the pan from heat. Whisk in 1 tablespoon cold butter until the sauce is silky and emulsified.
17. Carve the chicken into pieces or present it whole. Arrange on a serving platter and drizzle with the pan sauce. Garnish with 2 fresh thyme sprigs.