Step 1

The day before, place chickens, buttermilk, garlic, 1 tbs salt flakes and 1 tbs freshly ground black pepper in a non-reactive bowl and toss to coat. Place fennel seeds and half the thyme in a frypan and toast over high heat for 2 minutes or until fragrant. Add to chicken mixture and stir to combine. Cover and chill overnight to brine.

Step 2

The next day, preheat the oven to 200°C. Grease a large roasting pan and line with baking paper.

Step 3

For the chutney glaze, place tomato chutney, butter and golden syrup in a food processor and whiz until smooth. Place 2 lemon halves inside each chicken and tie the legs together with kitchen string. Arrange remaining thyme and lemon over bottom of prepared pan.

Step 4

Top with chickens, folding wing tips underneath each chicken. Brush chickens all over with chutney glaze and roast, covering chickens with foil if they brown too quickly, for 50-60 minutes or until juice runs clear when the thickest part of a thigh is pierced with a skewer.

Step 5

Transfer roasted chickens, thyme and lemon to serving platters and drizzle with any remaining cooking juices to serve.