Hi there! I'm making a buttermilk chicken—planning to brine it overnight. The recipe calls for a 3.5-4lb chicken, roasted at 425 for 20 min, then at 400 for 40 more min. The smallest chicken I could find in the market was 5.5-6lb, unfortunately. Are there any alterations in brine time, cook time or temp that I might need to make?