4 C water
Once you're ready to cook it, pull the chicken out of the brine, and pour it out. Pat your chicken dry with paper towels, and preheat the oven to 425*. This is important, because wet skin won't brown, it will just steam. So make sure your skin is dry, folks!!
Now then, in a heavy bottom, oven safe pan (I use cast iron), over medium high heat, add a TBS of vegetable oil and a TBS of butter until the oil is shimmering, and add the chicken to the pan, skin side down. Now then, leave the chicken alone. Don't touch it. I know, I know, you're dying to see what's going on! There are going to be some sounds. Lots of sizzling, lots of popping. Don't touch it! Let this chicken brown for about 7 minutes before touching it. If you try to turn the chicken over, and it sticks to the pan, leave it alone for another couple of minutes. This is the meats way of telling you that its not ready to be flipped yet. If you try to force it, the skin will tear, and there's no need for that.
After a few minutes, this is what you'll have. Once you flip it over, just slide your pan into the oven for 40 minutes. The tops will continue to brown slightly in the oven, the remainder of the heat that the pan is holding on to will brown the underside of the chicken while the heat from the oven cooks the chicken all of the way through.
This is the chicken just out of the oven. Sorry for the foggy picture, there was a lot of steam! The skin is a beautiful brown, crunchy and keeps the moisture in the chicken. The brining is an added insurance that your chicken will be nice and moist, and adds a subtle herb-y flavor. The brine isn't a marinade. Don't confuse the two. But I use this brine every time I cook bone-in chicken, or bone-in, thick cut pork chops. I use the exact same cooking process.
Look how moist this chicken is!! Please try this, you won't be disappointed! So good!