Hiya Rick
I always brine chickens when roasting or Qing ... I had my doubts, but I did an experiment which I might suggest to you:
Halve the butterflied chicken
Brine one in a solution of 150grams/litre (salt/water)
for flavour add 2 cloves of garlic pureed with salt (back of knife deal) + fresh thyme, also pureed (as best you can).
let the chicken sit in the fridge for ~8 hours
rinse, dry and rub with
paprika + onion powder
This gives a good flavour and colour combo
sauce as you like, I don't, and discard the skin when eating.
wish I could get the skin right... project for future
glad to see your posting