Mix the brine ingredients in a large zipper freezer/storage bag–I use a large Lock & Lock container for this since it’s sturdy and won’t leak.
Place chicken in the brine, seal the bag (or container) and place in the refrigerator to marinate overnight.
Line a baking sheet with parchment or aluminum foil and spray lightly with non-stick spray. Preheat oven to 425 degrees F.
Drain chicken and place on prepared baking sheet.
Bake at 425 degrees F for 30-40 minutes. Brush with maple syrup the last 10 minutes of the baking time.