Preparation for brining: Wash chicken carefully inside and out. I buy chicken that is sold without giblets nor the neck.
In a plastic bag, put all ○ ingredients together with the chicken and seal the bag firmly. Leave it for half a day or overnight in a refrigerator.
Take out chicken from the bag. Pat the chicken dry with a paper towel. Rub in salt, pepper and cut garlic over entire chicken.
Place in the parsley, garlic, salt and pepper used for brining the interior. Skewer chicken legs or truss with cooking twine to close up your chicken.
Preheat oven to 180℃. Lightly grease baking tray with olive oil and place chicken and cut vegetables.
Season evenly with sliced garlic, rosemary, salt, pepper and olive oil.
Roast for 60-90 minutes in an oven at 180℃. Open oven a few times and baste with pan drippings (it's a trick to make the meat tender).
When it's roasted, transfer to a serving dish.
Gravy sauce: Scrape up brown bits and juice left on the pan, put in a bowl and add water. Strain resulting sauce and add to a pan.
Heat the pan with sauce over low heat. Add flavor with white wine, honey, lemon, salt and pepper. If it tastes too strong, adjust using water.
Cut chicken and serve with gravy sauce.
Garnish chicken with potato, pumpkin, sweet potato, celery, carrot, zucchini and onion. Mushrooms are also delicious.