In a saucepan over medium heat, combine 2 cups of the water with the salt, lemon, thyme, rosemary, brown sugar, garlic and black peppercorns. Simmer until the salt has fully dissolved, about 5 minutes. Remove from heat and cool.

Once cooled, combine the brine with the remaining water in a large enough container to hold the water and chicken (that will fit in your refrigerator).

Submerge the chicken, breast side down, in the brine. Refrigerate for 12-20 hours for a whole chicken (not longer than this!). Brine for only 3-6 hours for chicken pieces.

Remove the chicken from the brine and rinse it thoroughly to remove excess salt. Pat dry with a paper towel. Proceed with cooking.