Easy Buttermilk Roast Chicken

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 1 hour 45 minutes

Ingrédients

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

Instructions

Rinse the chicken and pat dry with paper towel. Season generously with salt and pepper.

Place chicken in large zip lock bag and pour buttermilk over it. Refrigerate for at least 8 hours or up to 24 hours to marinate.

Preheat oven to 425 F. Once chicken has marinated, remove from fridge (let come to room temperature at least 30 minutes prior to cooking).

Pat chicken dry with paper towel. Stuff inside cavity with sliced lemon, celery, carrots, onion, and poultry seasoning blend (sage, thyme & rosemary).

Tie the two chicken legs (drumsticks) together with kitchen twine.

In a small bowl combine butter, thyme, rosemary, garlic, lemon juice, salt and pepper. Microwave 10 seconds or until softened but not fully melted.

Loosen the skin on the chicken using your fingers. Gently rub butter mixture all over chicken, making sure to get it under the skin as well.

Place breast side up on roasting pan and cook for 1 hour and 20 minutes, basting every 30 minutes or until internal temperature reaches 165 F.

Remove from oven, cover with foil and let cool 10 minutes before slicing.