Brining Chicken

I have a beautiful chicken from my CSA in my freezer I am planning on roasting sunday night. I would like to try brining it, since I'm actually not a big chicken fan and thought that might infuse flavor. The best recipe I could find was this one:
but while researching I realize most people don't brine chicken because it can dry out the skin. I also would have thought to brine overnight, not in just four hours as the recipe states (I think I would have to redue the salt to go over night). So my quesiton is, to brine or not to brine? And if "to brine", what are some good recipes (or just salt ratios for an overnight brine)?

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