I am an advocate of brining, this does not have to be a complicated process, or a chemistry practical. Dissolve 150g of salt and 150g sugar in a small saucepan of water over a low heat. When the solids have dissolved, stir it into approximately 2 litres of cold water. Prick the chicken all over with a fork or a skewer, and submerge it in the liquid and refrigerate for up to 6 hours. 1-2 hours before roasting, remove from the brine, and allow it to dry out, un covered on the counter top. Place the bird on a baking tray and cover loosely with foil. Roast in a pre heated oven at 180c for 45 min per kilo. Remove the foil, baste with 50g soft butter, return it to the oven and roast for a further 15-20 minutes or until the skin has gone crispy.
I follow the same method for Turkey. If you cook turkey more often, you will become more competent at it. I don’t stuff the bird as it affects the cooking time. So I always make the stuffing separately. I look for a small turkey, they are easier to deal with. Check for giblets that may be lurking in the cavity. I use these for stock.