Combine water, salt, sugar and Habanero & Honey Vinegar in a large pot over med-high heat. Heat brine, whisking occasionally until sugar and salt are dissolved. Remove from the heat and let cool to room temperature. Add roughly chopped herbs, citrus and peppers of your choosing to the cooled brine if desired.
Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap is fine) and refrigerate for a minimum of 24 hours and/or up to 3 days.
Preheat oven to 425 F. Place a rack in the middle of the oven. Remove chicken from brine, rinse and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 Tbsp of Blood Orange Olive Oil. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes, until cooked through. Internal temperature should be about 165 F.
Remove from the oven and let rest for 5 minutes before serving. Serve on a bed of more fresh herbs, citrus wedges and peppers.
Chef's Note: Substitute the honey vinegar for Barrel Aged Apple Cider Vinegar - or any other flavoured vinegar of your choosing!