Place the water, salt, honey, bay leaves, garlic, peppercorns, rosemary, thyme, parsley and lemons in a large pot. Bring to a simmer over medium heat.

Cook for 3-4 minutes or until salt has dissolved.

Turn off the heat and cool completely.

Add the chicken to the cooled brine. Make sure the chicken is completely submerged.

Cover the pot and refrigerate for 8-24 hours.

Remove the chicken from the brine and pat it dry with paper towels. Remove any herbs or peppercorns. Proceed with roasting, smoking or frying the chicken.