Any-Brine Chicken with Herb Pan Sauce

Place chicken in a large sealable plastic bag or nonreactive container just large enough to hold it in an even layer. Pour in brine and seal. Refrigerate, turning the chicken once or twice, for at least 3 hours and up to 12 hours.

Discard the brine and pat the chicken dry; season with pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden, 5 to 7 minutes. Flip the chicken, reduce heat to medium-low, cover and cook until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 12 to 15 minutes more. Transfer to a plate.

Pour off all but 1 tablespoon of the drippings. Add herbs and shallots and cook over medium heat, stirring frequently, until the shallots are tender, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and simmer, scraping up any browned bits, until slightly reduced, 1 to 2 minutes. Add broth and simmer until reduced by half, about 3 minutes more. Add lemon juice.

Return the chicken and any accumulated juices to the pan and turn to coat in the sauce. Sprinkle with more herbs, if desired.