Step 1

In a large container, dissolve salt and sugar in 2 quarts water to make the brine

Step 2

Submerge chicken in brine and refrigerate at least 1 hour or up to overnight

Step 3

Remove chicken from brine and thoroughly pat dry with paper towels

Step 4

Position rack in lower-middle of the oven and preheat to 375˚F

Step 5

Place chicken on a rack-lined rimmed baking sheet

Step 6

Stuff shallots, garlic, and parsley in cavity of chicken

Step 7

Thread a long wooden skewer through flaps of skin on either side of cavity

Step 8

Rotate skewer and rethread back through skin flaps, repeating stitching as necessary to close the cavity

Step 9

Brush breast-side of chicken with 1 tablespoon melted butter and season generously with pepper

Step 10

Place chicken breast-side down on the rack, then brush back with remaining tablespoon melted butter and season generously with more pepper

Step 11

Roast chicken for until golden brown and the thickest part of the thigh registers 165˚ F on an instant-read thermometer, 75 to 80 minutes

Step 12

Remove roasting pan from oven and turn on the broiler

Step 13

Using 2 large wads of paper towels, carefully rotate chicken to arrange it breast-side up in the rack

Step 14

Return roasting pan to oven and broil until the breast-skin is crisp and browned, 3 to 5 minutes

Step 15

Remove roasting pan from oven

Step 16

Tip rack carefully to allow juices from chicken cavity to run into the pan

Step 17

Transfer chicken to cutting board and let rest, uncovered

Step 18

Remove rack from baking sheet, then carefully pour the juices into a serving bowl for an easy sauce

Step 19

(Pro Tip: Stir some butter or chopped herbs into the pan juices

Step 20

)  Carve the chicken after resting for 10 to 15 minutes, then serve topped with the pan juices