Roast Chicken

I tried brining a chicken for roasting tonight. It was flavourful and very moist. I followed the recipe in Thomas Keller's Bouchon book. I did have a couple of problems: the skin was too salty and the bird did not brown evenly. The first problem happened because I did not know how to adjust for brine when I salted the skin. Next time I'll use less salt. In terms of the browning problem, it is probably due to the fact that I roasted the chicken in a sautee pan. Next time I'll use a roasting pan and turn on convection on my oven. That should make the browning more even.