Deselect All. 1 (4 to 5 pound) roasting chicken. Kosher salt and freshly ground black pepper. 2 lemons. 1 whole head garlic, cut in 1/2 crosswise. Good olive oil Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer ...