1. Combine salt and sugar in a large container; whisk in 1 cup warm water until salt and sugar dissolve. Stir in 2 cups cold water, beer, garlic, coriander, and pepper. Add chicken pieces and submerge completely; cover and refrigerate at least 4 hours and up to one day.
2. Place a rack in center of oven and heat to 425 degrees. Remove chicken from brine, pat dry with paper towels, and coat with 1 tablespoon oil; place on a large plate and set aside.
3. Coat a baking sheet with remaining 1 tablespoon oil. Arrange orange rounds on pan, then flip them to coat both sides with oil. Add rosemary to baking sheet, then place chicken pieces skin side up, nestling them between orange slices so they rest directly on the pan. Roast until chicken is browned and thickest part of thighs registers 160 degrees, 35 to 40 minutes.
4. Transfer chicken and oranges to a platter and serve.
Source: Hannaford fresh Magazine, January - February 2019