Heat oven to 425 degrees F (400 F convection oven)
Remove giblets from chicken cavity, rinse chicken inside and out. In a large stock pot or container mix water and the remaining ingredients, stir well until the sugar and salt are dissolved.
Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight. Remove chicken from the brine and rinse well inside and out. Pat dry with paper towels.
Sprinkle with 3 tablespoons of seasoned salt and bake the chicken at 380 degrees for 1.5 to 2 hours, or until thermometer inserted into the thickest part of the breast reads 163 degrees.
Remove from oven and let the bird rest on cutting board for at least 15 minutes before slicing and serving.