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In a large pot, combine 1 ½ quarts water and ⅓ of the brine kit. Bring to a simmer, stirring to dissolve.
Add 2 cups cold water or ice to cool the brine to room temperature. Submerge the whole chicken in the cooled brine and refrigerate for 16-18 hours.
Preheat the oven to 375°F. Remove the chicken from the brine, rinse it, and pat it dry with paper towels.
Place the chicken in a cast iron skillet or roasting pan. Drizzle with olive oil and generously season with Real Salt Lemon Pepper.
Roast uncovered for 1.5 hours or until the internal temperature reaches 165°F.
Let the chicken rest for 10-15 minutes before carving.
While the chicken rests, make the pan sauce. Place the skillet with the drippings over medium heat. Add butter, thyme, and lemon juice. Stir until the butter is melted.
Drizzle the sauce over the carved chicken and sprinkle with toasted pumpkin seeds.