Combine water, salt, sugar, and Habanero & Honey White Balsamic Vinegar in a large pot over medium-high heat. Heat brine, whisking occasionally, until the sugar and salt is dissolved. Remove from heat and let cool to room temperature.
Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap is fine too) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days.
Preheat oven to 425°F. Place a rack in the middle of the oven.
Remove chicken from brine then rinse and pat dry with paper towels.
Place chicken in a roasting pan and brush with 1 tbsp of Blood Orange EVOO.
Roast chicken for 1.5 hours, brushing the chicken with oil every 30 minutes, until cooked through (internal temperature reaches 165°F). Remove from the oven and let rest for 5 minutes before serving).