Another great LCHF (Low Carb High Fat) meal choice!
Make a brine for your chicken:
Water
Salt (1/4 to 1/2 cup)
Black pepper corns
Ground black pepper
Garlic powder or chopped garlic
Onion powder or chopped onions
Crushed Cayenne pepper.
Assorted herbs, I like to add some Italian seasoning.
Brine your chicken in the fridge for at least 6 hours, maybe a day if you can.
Preheat oven to 425F (or use 400F convection, which is what I did here, which helped produce a nice crispy skin).
Remove from brine, drain and rinse off to remove excess salt from the chicken.
Put in a roasting pan or even a large oven safe frying pan.
Roast until the white meat is 165F and the dark meat is 170F.
Rest for 10-15 minutes, then carve and enjoy!
![](http://i.imgur.com/Atj7rEF.jpg)