The next morning, lift the chicken from the brine and pat it dry with plenty of kitchen paper.
Place on a rack in a large roasting tin and return to the fridge, uncovered, for another six to eight hours to dry out the skin (ready to crisp up in the oven).
Take the chicken out of the fridge 30 minutes before cooking. Preheat the oven to 140°C/fan 120°C/gas mark one.
Mix the ingredients for the rub together in a bowl, then smear all over the chicken, to coat evenly. Return the bird to the rack in the roasting tin, breast side up, and put the lemon and rosemary in the cavity.
Roast for three hours, basting from time to time.
source: express.co.uk