Bring water, sugar, and salt to boil and whisk to dissolve sugar and salt

Remove from heat, add rest of ingredients (except the herb butter) and leave out to chill completely

Once cool, add chicken to brine mixture & refrigerate for 6 hours

Remove chicken from brine and pat dry

Return to fridge for an hour to air dry

Bring out from fridge and allow to sit for 30 mins at room temperature before putting in oven

Preheat oven to 180C fan/ 200C static oven. Place the chicken on a roasting roasting rack and baste with herb butter

Roast for 50-60 minutes, basting regularly (every 15 mins)

Once cooked through, Let it rest for 20 minutes before carving