• First, gently crush the leaves of 6-7 sprigs of Rosemary
• Then use a knife to chop the leaves.
• Cut 2-3 pieces of garlic into large pieces and crush them with a garlic press.
• Take a lime and grate the green part of the skin. The lime zest has a strong citreous scent which neutralizes the greasy taste of a roast chicken. However, the white part of the skin is bitter, so don’t rub it off when grating.
• Put 50 grams of butter in the microwave oven to soften it. Place it in the bowl with the rosemary, garlic and lime zest. Add some salt and stir well with a fork and our rosemary sauce is done.

deal with the whole chicken

• Like all kinds of fresh meat, to make a crispy skin effect, you must first dry the skin. I used a paper towel to dry the skin. but you can use any method, just dry it (You can even use a hair dryer but, of course, remember to use a cold setting).
• Use scissors to remove excess fat from the chicken.
• Starting from the chicken neck position, use your fingers to reach between the chicken skin and the chicken breast to separate the two.
• Separate the chicken breast from the skin as much as possible. But be careful not to break through the chicken skin because we will need to add the sauce in the gap between the skin and the breast.
• Place the rosemary seasoning in the gap formed by the chicken breast and chicken skin until 2/3 of the sauce is applied.
• Then spread the rest of the sauce on the outside of the chicken. The butter in the sauce will make the chicken skin become brittle and beautifully golden after baking.
• Use a knife to cut the lime that you used earlier into four equal parts and insert them into the cavity of the chicken. The sourness of the lime itself can neutralize the greasy smell of roast chicken.