1. FOR THE CHICKEN AND BRINE: Dissolve salt and sugar in 1 gallon cold water in large container. Stir in garlic and bay; immerse chicken and refrigerate until fully seasoned, about 2 hours.

2. Adjust oven rack to middle position and heat oven to 400°F. Set V-rack in large flameproof roasting pan and lightly spray with nonstick cooking spray. Remove chicken from brine and thoroughly pat dry with paper towels.

3. Season chicken on all sides with pepper; set wing side up on prepared V-rack and roast for 30 minutes. Remove roasting pan from oven, and using 2 wads of paper towels, rotate chicken so other wing side faces up; continue to roast for 30 minutes.

4. Remove roasting pan from oven, and using 2 large wads paper towels, rotate chicken breast side up. Add 1 cup broth and continue to roast until chicken is golden brown and instant-read thermometer registers 160°F inserted in thickest part of breast and 175°F in thickest part of thigh, about 40 minutes. (If necessary, add more broth to maintain thin layer of broth on bottom of roasting pan.) Transfer chicken to cutting board and let rest, uncovered, while roasting vegetables; remove V-rack from roasting pan.

5. FOR THE VEGETABLES: While chicken is resting, adjust oven rack to middle position and increase oven temperature to 500°F. Using wooden spoon, scrape browned bits in roasting pan and pour liquid into fat separator. Return now-empty roasting pan to oven and heat until oven reaches 500°F, about 5 minutes. Toss vegetables with oil, salt, and pepper.

6. Scatter vegetables in single layer in roasting pan, arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

7. While vegetables are roasting, pour off 1/2 cup liquid from fat separator; discard remaining liquid and fat. Remove roasting pan from oven and heat broiler. Drizzle liquid over vegetables and broil, 5 minutes. Stir vegetables, coating well with reducing liquid, and continue to broil until tender and deep golden brown, about 5 minutes. Transfer vegetables to serving platter.

8. While vegetables are broiling, carve chicken. Transfer to platter with vegetables and serve.

Serves 4 to 6