Being careful with chicken...advice gladly received.

Just wanted to try something different. DH won't eat chicken so I'm always trying to perk it up.

Followed Tristan Welch's twice cooked whole chicken which meant soaking in a brine for 30 minutes then poaching in water with bay leaves and thyme for 30 minutes before letting it air dry for about 45 minutes.

All good so far. Then I smeared it with some butter as was instructed, but unexpected callers arrived and I couldn't immediately finish the recipe which was to roast for 25 minutes.

I wrapped it in tin foil and put it in the fridge overnight but today I'm worried that if I've refrigerated it at that point have I allowed bacteria to develop? It looks and smells fine but not sure. Any advice would be much appreciated. (As a back-up I'll cook some gammon steaks) ??