Butter Roasted Chicken With Cilantro and Mint

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

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.

fresh cilantro, mint, garlic, fresh ginger, serrano chilies, lime juice, unsalted butter, ground cumin, fresh ground black pepper, ground cloves, kosher salt, roasting chickens

Taken from www.food.com/recipe/butter-roasted-chicken-with-cilantro-and-mint-468164 (may not work)