Combine all ingredients except chicken. Add the chicken to the brine and refrigerate for at least 12 hours. Remove the chicken from the brine and pat dry. Place on a baking tray and refrigerate, uncovered, for at least 18 hours. The air circulation within the refrigerator will help to dry out the skin which results in a crispier texture.
Roast the Chicken
Preheat the oven to 410°F.
Prepare basting mixture by mixing together the extra virgin olive oil and lemon zest, chili flakes, oregano and black pepper.
Rub the ¼ cup olive oil all over the chicken and place in a roasting pan. Roast the chicken for 60 minutes or until the juices run clear, basting with the basting mixture every 20 minutes until chicken is done (juices will run clear). Remove the chicken from the oven and place into a baking dish in order to catch all the juices that flow from the bird. Let rest for 30 minutes.