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Buttermilk Roasted Chicken with Garlic and Herbs
- 2 cups buttermilk
- 1/4 cup olive oil
- 3 garlic cloves, peeled
- 1 tablespoon maple syrup
- 5-6 leaves fresh sage
- 3-4 sprigs of thyme, leaves removed from stem
- Salt and pepper, to taste
- 1 whole chicken, cut up
Directions:View on Back to Her Roots
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