1 c. buttermilk, divided
1 pkg. powdered ranch dressing mix, about 3 T., divided
2 T. chopped fresh parsley
1 T. grated lemon zest
1 chicken, 3-1/2 to 4 lbs.
3 T. olive oil
1 t. dried thyme
1 t. dried tarragon
1/2 t. salt
1/4 t. pepper
1 lb. small red potatoes, cut into quarters
1 lb. baby carrots
1 large red onion, cut into wedges
In bowl combine 3/4 cup buttermilk, 2 tablespoons dressing mix, parsley, and zest. Separate skin from chicken breast starting from neck. Spread half of buttermilk mixture between skin and meat over each breast half; pat down skin to smooth. Cover; refrigerate at least 1 hour or overnight. Preheat oven to 450. Transfer chicken to roasting pan. In bowl combine next 5 ingredients and remaining dressing mix. Add potatoes, carrots and onion; toss to coat. Place in roasting pan around chicken. Roast 10 minutes; reduce heat to 375. Roast, basting occasionally with remaining buttermilk, until meat juices run clear when pierced with a fork and vegetables are tender, about 1 hour, 10 minutes. Let stand 10 minutes before carving.
