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First, you would need a pot large enough to fit the chicken and the brine.
Add salt, sugar, and herbs into a pan, add 2 cups of water and mix to combine. Place it over medium heat and stir until the salt and sugar dissolve completely in the water.
Leave the brine to cool down completely. (I used a smaller saucepan for this step) Once the brine is completely cooled, top it up with another 4 cups of cold water (I used 6 cups of water in total)
Place the chicken in a large pot and pour the brine over it. Cover it with a lid and place in the bottom of the fridge for up to 4 hours or 24 hours preferably.