Make the brine. Combine 1 quart of water with salt and sugar. Cook just until salt and sugar dissolve. Add in oregano, parsley, thyme, rosemary, granulated garlic, peppercorns and bay leaves. Remove from heat and pour in another quart of cool water. Allow the brine to cool to room temperature. 

Place the chicken in a resealable plastic bag (or other non-reactive container) and pour the brine over the chicken. Seal and refrigerate for four hours or overnight. 

When ready to cook, preheat the oven to 425 degrees.

Discard the brine. Carefully rinse and pat dry the chicken. 

Season the chicken liberally with salt and pepper. Use kitchen twine to tie the chicken legs together and tuck the wingtips under the body of the chicken. This helps prevent them from burning. 

Place chicken in a roasting pan or on a rimmed baking sheet. Roast the chicken at 425 degrees for 1 - 1 1/2 hours or until cooked through and juices run clear. Chicken is done when a meat thermometer inserted in the thickest part of a thigh registers 165 degrees. If the skin starts to brown too quickly loosely cover with aluminum foil.  

Roast the chicken at 425 degrees for 1 - 1 1/2 hours or until cooked through and juices run clear. Chicken is done when a meat thermometer inserted in the thickest part of a thigh registers 165 degrees. If the skin starts to brown too quickly loosely cover with aluminum foil.  

Allow chicken to rest 5 - 10 minutes before carving.