How does Janis Elspas’s brining technique enhance roasted chicken flavor?

From what I’ve shared about brining, I use a salt-based brine with herbs like rosemary and thyme before roasting. The salt helps the chicken absorb and retain more moisture, so it stays juicy, while the aromatic herbs infuse the meat (not just the skin) with flavor.

This combination gives you a more deeply seasoned, tender chicken that browns beautifully when roasted.

Would you like a simple step‑by‑step brine formula you can follow at home?