Roast Chicken With Seasoned Paste

• 3 3-pound chickens
• 1 recipe lime-leaf seasoning paste or bay blend (see above)
• 2 1/4 teaspoons kosher salt
• Freshly ground black pepper to taste

1. Preheat the oven to 500 degrees.
2. Loosen the skin over as much of the chicken as possible by running your fingers under the skin.
3. Stuff 1/4 cup of the paste under the skin and 1/4 cup inside the cavity.
4. Season with the salt and pepper to taste, cover and let sit at room temperature for 30 minutes.
5. Roast for 35 to 40 minutes, or until the juices run clear.

chickens, paste, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9153 (may not work)