Start by preparing the Herb Chicken Brine. Boil the water and add the salt, sugar, white wine, thyme, black peppercorns, coriander seeds, yellow mustard seeds, and bay leaves. Let it cool completely.
Submerge the whole chicken in the brine and let it soak for 24 hours.
While the chicken is soaking, prepare the Chimichurri Sauce. Put the Italian parsley, cilantro, jalapeno pepper, garlic, apple cider vinegar, and Salt & Pepper Mix in a blender. Blend while slowly adding in the canola oil. Continue blending until you achieve a smooth texture. Keep the sauce in a cold room.
After 24 hours, remove the chicken from the brine. Rub the chicken with the Chimichurri Sauce.
Preheat the rotisserie to 400F. Add the chicken and reduce the heat to 300F. Cook for 90 minutes.
If you don't have a rotisserie, preheat your oven to 400F (200C). Place the chicken in a roasting pan and put it in the oven. After 15 minutes, reduce the heat to 350F (175C) and continue roasting for about 20 minutes per pound, or until the internal temperature reaches 165F (74C). This should take about 2 hours for a 6 lb chicken.
Serve the Herb Chicken Roast with additional Chimichurri Sauce on the side.