Brine

Place the chicken in a large mixing bowl. Add the water, lemon juice, salt, cinnamon, and thyme, stirring to combine.

Cover bowl and allow the chicken to rest in the brine overnight.

This is what’s going to give you a succulent, juicy roast chicken. Bye, bye days of dried up chicken!

Glaze

Preheat the oven to 425 F.

In a small saucepan over high heat, add the chicken stock, lemon juice, honey, white wine, olive oil, salt, cinnamon, allspice, and ground cardamom and bring mixture to a boil, stirring occasionally.

Reduce the heat to low and simmer until thickened slightly, about 10 minutes or so. Set aside until needed.

Roasted Chicken

Remove the chicken from the brine solution and pat dried. Rub it down inside and out with the softened butter, minced rosemary, minced thyme, and salt.

For traditional roasting technique - Place the chicken in the roasting pan, place the rosemary and thyme sprigs in the cavity and truss. Arrange the lemon slices in the pan around the chicken. Lightly brush the chicken with the glaze.

For hay-roasted technique - Place two handfuls of organic hay in the bottom of a cast iron Dutch oven. Toss the cloves and allspice on top of the hay. Place the rosemary and thyme sprigs in the cavity and truss. Arrange the lemon slices in the pan around the chicken. Lightly brush the chicken with the glaze.

Roast chicken for 15 minutes. Reduce the temperature to 375 F and continue roasting, brushing the chicken with the glaze every 15 minutes, for 50 minutes to 1 hour more, or until a thermometer inserted into the thigh of the bird reads 165 F.

If the bird is browning too quickly, tent the pan or Dutch oven with foil.

Allow the bird to rest for 20 minutes before carving and serving.

Herb Butter Stuffing

Preheat the oven to 250 F. Butter a 13x9 baking dish and set aside.

Scatter the bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally until dried out, about 1 hour. Allow to cool before transferring to a large mixing bowl.

In a medium skillet, melt the butter. Add in the onions and celery, stirring often until just beginning to turn brown, about 10 minutes.

Add the parsley, sage, rosemary, thyme, salt, and pepper, and cook for a minute or two.

Transfer to large bowl with the bread. Drizzle in 1 ¼ cups broth and toss gently together. Let cool.

Preheat the oven to 350 F. In a medium bowl, whisk together the 1 ¼ cups broth and eggs.

Add to the bread mixture, folding gently until thoroughly combined.

Transfer mixture to prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160 F, about 40 minutes.

Uncovered the stuffing and bake until set and the top is browned and crisp, 40-45 minutes longer.