Perhaps it was the gin and tonic(s), perhaps it was the cool breeze blowing after the long hot days but let it go on official record that lime, basil and fennel is a damn fine addition to the chicken roasting world.
So here is the low down.
Take a whopping great bunch of basil, the zest of one lime, a couple of garlic cloves, about a teaspoon of fennel, cracked black pepper and sea salt and a lump of butter. Chop and moosh them all together to form a nice speckled herb butter then insert dollops into the gap between the skin and flesh of the bird. Pop the remaining lime in the cavity along with a garlic clove or two, then drizzle with olive oil and season liberally.
Cook it along side some nice smooth pebbly potatoes for about an hour and 10 mins. My preference is for using charcoal- but that's not my domain, man of the house is the expert there. Although I can report outstanding success' using a 200c oven.