Brined lemon-basted chicken with cheesy roosterkoek

• Bring water, salt, sugar, herbs, lemon and peppercorns to a boil. Cool.
• Brine chicken in mixture for at least 1 hour.
• Remove from brine and place onto a greased baking tray.
• Brush with a quarter of the butter mixture and roast for 1 hour 15 minutes or until cooked through. Brush with the remaining butter continuously.
• Combine cheese, chives and chilli.
• Divide dough into 8 balls and flatten slightly to resemble a disc.
• Fill each disc with cheese mixture, fold over to enclose, and pinch the seams with your finger.
• Cover and leave to rise for 15 minutes.
• Braai over medium coals or cook in a hot griddle pan for about 6 minutes or until cooked through.
• Serve chicken with cheesy roosterkoek and lemon or lime wedges.

Cook’s note: Fill the roosterkoek with cottage or cream cheese for extra decadence.