In a large saucepan, combine all the ingredients except for the water. Heat until the salt and sugar have dissolved. Remove from the heat and let cool to room temperature.
Place the chicken in the marinade. Add water to cover. Stir to combine. Brine overnight in the refrigerator.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Remove the chicken from the brine, without rinsing it. Place on a rack in a roasting pan. Bake for about 1 hour and 50 minutes, until the meat thermometer inserted into the thigh without touching the bone reads 82 °C (180 °F).
Remove the chicken from the oven and cover with aluminum foil. Let rest for 10 minutes before cutting into pieces.
Degrease the cooking juices. Add the maple syrup. Adjust the seasoning and serve in a gravy boat.
Serve with Barley Pilaf with Bacon or Mashed Acorn Squash with Maple Syrup.