Step 1

For the brine, combine the water, garlic, thyme and bay leaf in a medium saucepan and bring to a simmer

Step 2

Reduce the heat and let steep for 20 minutes

Step 3

Add the salt and honey and simmer just until the salt is dissolved

Step 4

Strain into a heatproof container and top up the water so the total amount is 2 quarts

Step 5

Chill fully

Step 6

For the chicken, tie the bird with butcher's twine to secure the legs against the breast

Step 7

When the brine is cold, combine it with the chicken in a resealable plastic bag or a large container with the chicken fully submerged, then place in the fridge

Step 8

After 1 hour, remove the chicken from the brine and dry in the fridge overnight, uncovered

Step 9

The next day, preheat your oven to 425°F, with a rack in the center position

Step 10

Stuff the lemon, garlic cloves and herbs inside the chicken's cavity

Step 11

Place the chicken in a roasting pan and rub the softened butter over the skin so it is well coated

Step 12

Transfer the pan to the center rack and roast for 15 minutes, basting once with the drippings in the pan

Step 13

Reduce the heat to 350°F and continue cooking for another 20 to 25 minutes

Step 14

Remove the chicken from the oven and let rest for about 20 to 30 minutes before carving