Brine
1 gallon cold water
½ cup (4 ounces) Kosher salt (if using table salt, reduce to ¼ cup)
½ cup (3.75 ounces) light brown sugar, packed
1 orange, quartered
1 lemon, quartered
3 sprigs fresh thyme
2 sprigs fresh rosemary

Chicken and Vegetables
1 (5 to 6) pound chicken, no salt added, minimally processed
1 orange quartered
1 lemon quartered
3 Tablespoons vegetable oil, divided
1½ pounds potatoes, peeled and cut into large chunks
12 ounces baby carrots
1 large onion (12 ounces), peeled and cut into large chunks
Kosher salt and freshly ground black pepper to taste

Brine:  Add Kosher salt, brown sugar, orange, lemon, thyme and rosemary to water in a large container with a top.  Stir to dissolve salt and brown sugar.

Remove giblets from chicken.  Add chicken to brine.  Cover and refrigerate for 6 to 8 hours.

Chicken and Vegetables:  Preheat oven to 425° F.

Remove chicken from brine; discard brine.  Rinse chicken well under cold water.  Dry thoroughly with paper towel.  Stuff cavity of chicken with orange and lemon quarters.  Tie legs together with kitchen twine.

Place chicken in a large cast iron pan or large roasting pan.  Rub chicken with 1 Tablespoon of vegetable oil.  Sprinkle with salt and freshly ground pepper.

Place potatoes, carrots, and onions in a large bowl.  Add 2 Tablespoons of vegetable oil.  Sprinkle with salt and freshly ground pepper.  Stir to coat vegetables with oil.  Add vegetables to pan with chicken.  Bake at 425° F for 1 hour and 15 minutes, or until temperature of thigh registers 170° F to 175° F, and juices of chicken run clear.  Remove from oven; cover loosely with aluminum foil for 20 minutes before cutting.  Yield:  4 servings.