Why chicken is so easy

Borrowing from my previous recipe, I decided to use thyme, lime juice, pepper and salt on my usual roasted chicken. So I melted them into the butter.

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And did the usual procedure: rub the chicken inside and out with salt and pepper, insert some cilantro and garlic into the cavity, tie it up and then rub it generously with the herbs butter.

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The taste was different – the lime and thyme brought a much fresher taste for the skin, and the flesh was juicy and tender. It was a nice variation to the mustard I tend to use, but I have to admit that I am much more used to that.

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