Simple Buttermilk Roast Chicken - Wine a Little, Cook a Lot

Name: Simple Buttermilk Roast Chicken - Wine a Little, Cook a Lot
Ingredients: 4 lb whole chicken (giblets and neck remove); salt; pepper; 2 cups buttermilk (see recipe notes); 1/2 lemon, sliced; 1 celery stalk, cut into thirds; 1 carrot, cut into thirds; 1/2 onion, cut into chunks; 1 bunch fresh poultry blend herbs (sage, thyme rosemary); 6 tablespoons butter, room temperature; 1 teaspoon fresh thyme, chopped; 1 teaspoon fresh rosemary, chopped; 3 garlic cloves, minced (about 2 teaspoons); 1 tablespoon lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper

"This simple buttermilk roast chicken recipe makes juicy & flavorful whole roasted chicken with crispy skin every time!..."

INGREDIENTS

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4 lb whole chicken (giblets and neck remove)

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salt

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pepper

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2 cups buttermilk (see recipe notes)

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1/2 lemon, sliced

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1 celery stalk, cut into thirds

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1 carrot, cut into thirds

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1/2 onion, cut into chunks

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1 bunch fresh poultry blend herbs (sage, thyme rosemary)

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6 tablespoons butter, room temperature

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1 teaspoon fresh thyme, chopped

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1 teaspoon fresh rosemary, chopped

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3 garlic cloves, minced (about 2 teaspoons)

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1 tablespoon lemon juice

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1 teaspoon salt

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1/2 teaspoon black pepper

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