Lemon verbena & thyme-roasted chicken

Brining a chicken is a great way to keep the meat moist when you are roasting, and it also flavours the meat. For my recipe, I’m using lemon verbena, but you can use lemon thyme instead. Either way, while it is cooking, the herbs make a pretty impressive aroma that everyone will appreciate. The number of servings obviously depends on the size of bird, but you can use the same principles and adjust the quantities if you have a smaller or a larger bird.