Add boiling water, brown sugar, salt, herbs, and pepper to a large stock pot. Stir until sugar and salt dissolve. Add remaining water, juice, and red wine; mix well. Submerge chicken in brine; use a pan cover to hold chicken under brine if necessary. Cover and refrigerate for 4 to 6 hours. Remove chicken from brine and drain well; pat dry. Discard brine. Preheat oven to 400ºF. Spray a 13x9-inch baking pan with cooking spray. Sprinkle top of chicken with 1 teaspoon dried herbs and place in greased pan. Bake chicken for 45 to 50 minutes or until juices run clear. Serve; refrigerate leftovers.