Butter Roasted Chicken With Cilantro and Mint Recipe

Directions:

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.