In a large pot or Dutch oven, bring 4 cups of water to a boil. Once boiling, add teabags and remove from heat. Let steep for 5 minutes. Remove tea bags and discard.
Stir in the sugar, salt, pepper, and Herbs de Provence, stirring until the sugar and salt are completely dissolved. Pour in the remaining water, add ice cubes, garlic, lemon slices, and onion and cool completeley.
Once cooled, add the chicken to the sweet tea brine and submerge completely. Add more water, if needed. Cover and refrigerate 2-4 hours (bone-in chicken pieces) or 8-24 hours (whole chicken).
To Roast the Sweet Tea Brined Chicken:
Preheat oven to 450°F.
Drain chicken from marinade, pat dry with paper towels, stick lemon into the cavity, and place in a roasting pan breast side up.
Brush chicken with melted butter, and sprinkle with a touch of salt and pepper. NOTE: If roasting a whole chicken: tie the legs up w/ kitchen twine, and fold the wings under the body to to prevent them from burning.
Roast uncovered for 15 mins, then lower heat to 350°F and continue to cook until done or an internal temperature reaches 165°F and the juices run clear. About 45 mins to 1 hour 5 mins.
Remove from the oven and baste the sweet tea brined chicken with its own juices.
Let rest for 15-20 minutes before cutting.
*WWpts= 5 pts per serving* *WWpts+= 6 pts per serving*