Whisk the salt and sugar into the water until they're dissolved.

Place the chicken in a large bowl or pot and coer with the water.

Refigerate it in the brine for an hour or two then remove it and dry it will a clean towel

Preheat your oven to 350F,

Toss the vegetables with the oil and a bit of salt & pepper then pour them into a casserole dish.

Sit the chicken on top and roast it until an instant read thermometer reisters 160°F in the thickest part of the breast and 165 in the thigh.