To make the Cajun brine, pour the brining ingredients into 1 Cup of warm water. Stir until dissolved.
Clean the chicken and remove and discard the innards. Place the chicken into a large bowl. Cover the chicken with the brine.
Then add enough water to cover the chicken completely. Cover the bowl and place it in the refrigerator. Allow the chicken to brine 8-12 hours.
Preheat oven to 425 degrees F.
Remove the chicken from the brine and rinse it off and pat it dry. Place the chicken on a rack in a roasting pan.
To make the Cajun rub, combine coarse salt, chili powder, onion powder, garlic powder, cumin, cayenne pepper, thyme, basil, oregano, cilantro, white pepper and black pepper. Mix well.
Combine the Softened butter with the Cajun Rub; rub it all over the chicken.
Roast the chicken at 425° F for 20 minutes, then reduce the heat to 350° F for an additional 20 minutes per pound. Bake the chicken to an internal temperature of 165° F at the thighs.
Remove the chicken from the oven and cover the pan loosely with foil for 10-15 minutes to allow the juices to distribute throughout the meat.
Slice and enjoy!