Combine 2 cups water, salt, and brown sugar in a large pot over medium-high heat, stirring until sugar has dissolved. Boil for about 5-6 minutes.
Remove from heat and add the remaining brining ingredients, including the remaining amount of water, stirring until combined. NOTE: Ensure that the brine is cool and if not----add additional cold water.
Clean your chicken by removing the neck and scooping out any excess tissue/fat from inside and right under the skin. Rinse chicken with water and squeeze a lemon as your rinse to fully cleanse.
Pat dry and place the chicken in the brining bag and pour the brine (including all herbs) atop chicken until full covered. Tightly seal bag and place in the refrigerator carefully for at least 8 hours or overnight.
When ready, remove the brining bag with the chicken from the refrigerator, pat the chicken dry and allow it to air-dry for about 30 minutes.
Preheat oven to 400 degrees Fahrenheit and lightly grease an oven-safe cast iron essential oven pot or roasting pan.
Once dry, using your fingers, dress chicken with butter ensuring that you get directly under the skin, etc.
Add chicken to the prepared essential oven or dutch oven (breast side down with feet tied together with twine), along with your choice of veggies (i.e. cubed butternut squash, potatoes, etc. NOTE: You can stuff chicken with additional sprigs of herbs for more flavor if desired.
Roast chicken for 45 minutes before adding glaze.