Butter Roasted Chicken With Cilantro And Mint

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups fresh cilantro
• 2 cups fresh mint leaves
• 6 garlic cloves, chopped
• 3 tablespoons fresh ginger, chopped
• 2 serrano chilies, sliced thin
• 1/2 cup fresh lime juice
• 3 tablespoons unsalted butter, melted
• 2 tablespoons ground cumin
• 1 tablespoon fresh ground black pepper
• 1/4 teaspoon ground cloves
• kosher salt
• 2 roasting chickens, backbones and wing tips removed (3 1/2 pounds each)

Recipe

• 1 in a food preocessor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, processing until smooth; transfer to a bowl and stir in the melted butter, cumin, black pepper, cloves, and 1 teaspoon of salt.
• 2 place the chickens, breast side down, on a large, rimmed baking sheet; brush with some of the herb butter.
• 3 turn chickens over and spread them out; loosen the skin from the breasts and legs and spread some of the butter under the skin.
• 4 brush the remaining butter on top of the skin; cover and refrigerate at least 4 hours.
• 5 preheat oven to 425 degrees f; let chickens stand at room temperature for 20 minutes.
• 6 roast the chickens in the upper 1/3 of the oven until they are browned and juices run clear, about 1 hour.
• 7 transfer the chickens to a carving board and let rest at least 10 minutes.
• 8 skim the fat from the pan juices and serve with the chickens.