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Combine water, salt, sugar, agrodolce and vinegar in a large pot over medium-high heat. Heat brine, whisking occasionally until the sugar and salt dissolved. Remove from the heat and let cool to room temperature. Place chicken in a large pot or dutch oven and cover in brine. Cover the pot (plastic wrap will do) and refrigerate. Refrigerate for a minimum of 24 hours or, up to, 3 days.
Preheat oven to 425°F. Place a rack in the middle of the oven. Remove chicken from the brine and pat dry with paper towels. Place chicken in a roasting pan and brush with 1 tablespoon of olive oil. Roast chicken for 1 1/2 hours, brushing the chicken with oil every 30 minutes until cooked through (internal temperature reaches 165°F). Remove from the oven and let rest for 5 minutes before serving.
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