In a large bowl add 8 cups warm water, salt and sugar whisk together until dissolved, add chicken breasts. Refrigerate 4 hours
Preheat oven to 425 degrees
In a small bowl add butter, garlic, herbs and the juice of one lemon. Mix and set aside.
Remove chicken from brine and place on a baking sheet and pat dry with paper towels.
Using a spoon spread herb butter all over chicken and even under shin. Sprinkle with salt and pepper.
Bake for 30 minutes or until internal temp is 164 degrees.
Remove chicken and let rest 15 minutes. Slice chicken and squeeze more lemon juice over top.