First you will need to make the brine. Add ¼-1/2 a cup of salt to a saucepan. Then, add 6-8 cups of water to the saucepan (depending on the size of your chicken). Add 4-5 tbsp of sugar, 3-5 tbsp of pepper and simmer over the heat until the salt dissolves.
Once the salt has dissolved leave the brine to cool and then add the chicken (make sure the chicken is submerged). Refrigerate for a minimum of 1 hour (24 hours max).
Preheat the oven at 3550F/170C/gas 5. Remove the chicken from the brine and pat dry with a paper towel. Place the chicken in a lightly greased oven tray. Then, add oil to the body of the chicken and rub in the Cajun rub (see notes). Add the veggies to the tray and bake in the oven for about 1 hour and 10 minutes or until done. Serve as desired.