3. Remove the chicken from the brine and let air dry for 30-minutes at room temperature. Preheat your oven to 450 degrees. 4. Transfer the chicken to a roasting pan or to a baking sheet lined with tinfoil. Rub it down with olive oil on all sides, squeeze the juice of one orange and one lemon on top, then sprinkle with ground black pepper. Stuff the squeezed orange and lemon halves into the inner cavity of the chicken. You may also add some more fresh sage and rosemary if you like. Tie the legs together using kitchen twine.