Buttermilk Brined Roast Chicken Recipe

0 Mix the buttermilk, garlic, and salt in a bowl.
1 Put the chicken in a large bag and pour the buttermilk mixture over the top.
2 Seal, pressing out all of the air, and put in the refrigerator. Keep it in a large bowl in case of leakage.
3 Brine for 8 to 24 hours.
4 Remove chicken and rinse. Don't save the buttermilk for anything - it is not usable.
5 Pat dry inside and out.
6 Slice half of a lemon.
7 Gently loosen the skin on the chicken and slide the lemon slices between the meat and the skin.
8 Place the remaining half lemon and half of the thyme in the cavity of the bird.
9 Rub the skin with butter, season with salt and pepper or your favorite seasoning.
10 Sprinkle liberally with the remaining thyme, chopped fine.
11 Place the chicken on a roasting rack and cook at 425 for 30 minutes.
12 Reduce to 350 and roast until thermometer inserted into the thickest part of the thigh reads 160℉, about 25 minutes more.
13 Let stand for ten minutes before carving. The temperature will continue to rise to a safe 165℉.
14 Discard the lemon and serve.