Lemon Roasted Chicken OR Black Pepper

Ingredients 
2 litres water, 90g salt
1.5kg Whole cleaned chicken
3 tablespoon butter & honey
1 teaspoon freshly ground black peppercorns
30g flat leaf parsley, finely chopped
1 dried bay leaf, torn
1 teaspoon dried marjoram or rosemary
1 large onion, sliced, 1 whole lemon.
2 Tablespoon Honey


Method
Pour water into a pot large enough to hold the chicken. stir & dissolve the salt in it.
Submerge the chicken in the brine by placing a heavy bowl or plate on it so that the chicken does not float. Cover & keep refrigerated for about 3 hours.
Pour off the brine & chicken under running water.
Dry it thoroughly with kitchen towels both inside & out. 
Preheat oven to 250c temperature.
Rub the chicken with butter, honey & ground black pepper.
Place the parsley, bay leaf, marjoram, lemon & onion slices in the chicken cavity.
Use string to truss the chicken-tie the legs together. 
Place chicken on a rack in a roasting pan.
Roast chicken for about 20 minutes or till almost golden brown & then lower the temperature to 180c about 20 minutes. Roast until the juice run clear when the fleshiest part of the chicken is pierced with a skewer, or if a meat thermometer shows 70c temperature.
Transfer roasted chicken to a large plate & leave to rest for 15 minutes before carving & serving.
Note>>For Black pepper Chicken Just add 2 tablespoon black pepper
and Rub the chicken outside & inside........!