This is everything roasted chicken should be: moist, deeply flavorful meat with crisp, citrus-savory skin, all with a minimum of effort. You can get great results without brining the chicken first if you use a quality chicken, but it’s the brining that makes it so moist and special. Because the brine prep takes only a few minutes, this easy step will repay you in spades. (Recipe courtesy of Eric Gower)
Ingredients

1 cup soy sauce (for brine)
1/2 cup brown sugar (for brine)
2 cups war water, then enough cold water to submerse the bird
1 whole chicken, preferably organic and free-range
Zest of two oranges
Juice of one orange
1 (already zested) orange, cut into quarters
2 tablespoons miso