To prepare the brine, pour the water, salt, and sugar into a large pot and stir until the salt and sugar dissolve.

Add the orange, garlic cloves, onions, and whole chicken into the pot.

Place it in the fridge and let it sit for a minimum of 8 hours.

Remove the chicken from the brine, rinse it, and pat it dry with paper towel.

Preheat oven to 375 degrees.

In a small bowl, combine the softened butter, thyme, rosemary, oregano, granulated garlic, salt, and pepper.

Rub the entire chicken with the butter mixture.

Sprinkle extra salt and pepper all over the chicken.

Cover the breasts with aluminum foil.

Stuff the chicken with fresh garlic and onions.

Tie the legs with kitchen twine and tuck the wings under the chicken.

Place the chicken in the oven and cook for 1 hour and 15 minutes.

Uncover the chicken and cook it for an additional 30 minutes or until the juices run clear.

Let stand for about 10 minutes before carving and enjoy!