Place the water, salt, and sugar in a large pot. Bring to a simmer over medium heat.

Simmer for 3-4 minutes or until the salt has dissolved. Let cool completely.

Add the chicken to the cooled brine. Make sure the chicken is completely submerged.

Refrigerate 12-24 hours

Remove the chicken from the brine and pat dry with paper towels (No need to rinse).

Preheat the oven to 450 degrees.

In a small bowl add softened butter, Herb DeProvince, and garlic and mix until combined.

Rub chicken with butter mixture, making sure to get under the breast skin.

Stuff the quartered lemons into the cavity. Tie up your chicken legs with the twine if desired.

In a large bowl add the potatoes, onions, and carrots. Toss with olive oil and salt and pepper and place into cast iron skillet or baking pan.

Place chicken on top of the vegetables.

Bake uncovered on the middle rack for 15 minutes. Then reduce heat to 350 degrees and bake for 2 hours or until internal temperature reaches 165 degrees always use a meat thermometer to check the internal temp.

Remove from the oven and allow the chicken to rest 10 minutes before carving