Preheat the oven to 350. Rub the outside of the chicken with melted butter and sprinkle with 1 to 2 tablespoons of coarse salt. If you wish, rub with herbs or your favorite chicken seasoning (omit the salt if yours contains salt). Place a peeled clove of garlic in the cavity of the chicken. Roast the bird 1.5 to 2 hours until the internal temperature of the thickest part of the chicken is 160 and the juice between the cavity and the thigh run clear.
Brine the chicken with the honey sage brine. Remove 1 hour before you are ready to roast, pat the chicken dry, and then proceed with the recipe, omitting the seasoning step, but placing the strained brine ingredients in the cavity of the bird.