Make brine containing approximately 5 % salt. (About 2 ounces of salt per quart water, 50 grams per liter water). In a pot large enough to hold the chicken, combine water, salt and one third of the herbs. The pot should be about half-full (or enough for the chicken to be covered in liquid). Stir until the salt dissolves. Add the chicken to the brine breast up, place in refrigerator and let sit over night (or at least for a couple of hours).
Preheat the oven to 450°F (225°C). Sprinkle the bottom of an oven-proof dish with half of the remaining herbs. Remove the chicken from brine, tap dry with a paper towel and place on top of the herbs, breast side down. Bake in the oven for about 30 minutes, turn the chicken around and continue cooking for another 15 to 20 minutes.
Make sure it doesn’t burn. It might be necessary to reduce the heat to 400 (200 C) or even 350 (175 C), depending on the intensity of the heat in your oven. Check for doneness by poking the thigh with a knife: if clear liquid emerges, the bird is done.
Meanwhile, make the herb oil. In a blender, combine oil and the last of the remaining herbs, and mix well. Add salt and pepper to taste.
Let the chicken rest at least 15 minutes before serving. Serve with herb oil.