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.

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.

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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