Buttermilk Brined Chicken with Chutney Glaze

Mrs.Dr.Fork

1.8kg chicken

2 garlic cloves, finely grated

284 to 300ml buttermilk

½ tablespoon sea salt flakes

½ tablespoon freshly ground black pepper

2 teaspoons fennel seeds

1 bunch fresh thyme, leaves picked

180g tomato chutney

75g unsalted butter, softened

4 tablespoons of golden syrup

1 lemon, halved

Put the chicken, garlic, buttermilk, salt, and pepper in a large glass or ceramic bowl and turn to coat. Put the fennel seeds and half the thyme in a dry frying pan and toast over a high heat for 2 minutes or until fragrant. Add to the chicken mixture and stir to combine. Cover and chill overnight, turning the chicken occasionally, to brine.

The next day, heat the oven to 180°C/160°C Fan/gas 4/356°F. To make the chutney glaze, put the tomato chutney, butter, and golden syrup in a food processor or blender and whizz until smooth.

Scatter the remaining thyme in the prepared tray and add a lemon half. Remove the chicken from the brine, rubbing off and discarding any excess liquid, then set the chicken on top of the thyme and lemon and put the remining lemon half inside the cavity. Fold the wing tips underneath and brush all over with the chutney glaze, then roast for 1 hour 25 minutes or until the juices run clear when the thickest part of a thigh is pierced with a skewer. Cover the chicken with foil if it browns too quickly.

Transfer the roast chicken, thyme, and lemon to a serving platter and drizzle with any remaining cooking juices to serve.

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