Buttermilk-Roasted Chicken With Date Butter

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2 garlic cloves, crushed

1 shallot, thinly sliced

1 tablespoon thyme leaves

1 tablespoon rosemary leaves

2 cups buttermilk

Salt and freshly ground pepper

Four 6-ounce skinless, boneless chicken breast halves

2 tablespoons unsalted butter, softened

2 dates, pitted and finely chopped

3 tablespoons plus 1/2 teaspoon fresh lemon juice

1 tablespoon extra-virgin olive oil

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