Brined and Roasted Chicken

I brined a small, whole chicken overnight in:

One gallon warm water (Warm from the tap. You don't have to heat up the water.)
1/3 cup table salt
2/3 cup white sugar
1/3 cup soy sauce
some garlic and onion powder, and ground white pepper
Stir mixture until salt & sugar are dissolved. Place chicken in the brine, cover the container with plastic wrap and refrigerate overnight.

Cut up about four potatoes and three or four cups of carrots, line bottom of a dutch oven with a tightly fitting lid with the vegetables. Sprinkle with salt, pepper, garlic powder, onion powder, pepper, and whatever herb blend you like. Add 1/4 cup olive oil and about 1/4 cup white wine. Toss with your hands until well blended. Stuff chicken with whatever you like. I just used a big handful of fresh rosemary. Place chicken on top of vegetables. Sprinkle chicken with seasoning (no salt, since it's already been brined). Place lid on dutch oven. Bake at 325 for a couple of hours, or until chicken temp comes to 165 degrees F. Remove lid, increase oven temp to 425. Bake until skin turns golden brown.

This turned out so perfectly, will make again. KEEWERD