First brine the whole chicken. Combine 2 cups water with the salt and sugar and bring to simmer, stir until they dissolve. In cheese cloth tie the bay leaves, cloves, mustard seeds and peppercorns. Submerge in the brine liquid. Add 2 cups of cold water and 4 cups of ice to cool down the solution. When cold add the chicken. Cover with plastic and brine refrigerated for 12-24 hours, depending on the size of the bird.

Preheat oven to 375-400 F.

Remove the chicken from the brine. Pat dry with paper towel. Stuff the cavity with the thyme, parsley, garlic and lemons.

Melt the butter, mix in the olive oil and the spices. Place the chicken breast side up onto the rack of a roasting pan. Brush it with the spiced butter/olive oil.

Place in the oven and brush with spiced butter/olive oil again in about 20 minutes. (If the chicken is browning too quickly, tent it with aluminum oil.)

In 40 minutes check the temperature with a meat thermometer. Brush with more spiced butter/olive oil.

Continue cooking until the internal temperature reaches 165 F. If you want crisper skin, turn the heat up or broil for the final few minutes (keep an eye on it).

Place the cooked chicken onto a cutting board with a lip of a cutting board inside a baking sheet (to contain the juices). Allow to rest 5-10 minutes. Cut across lengthwise with a heavy knife, pressing down firmly.

Remove the herbs and lemon and serve.