2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano leaves
4 garlic cloves, minced
zest from one lemon
2 tablespoons fresh lemon juice
4 tablespoons melted butter, olive oil, or combination of both
1/4 teaspoon red chili flakes, optional
Combine the above ingredients in a bowl, stirring to combine. If using skin on chicken, loosen the skin and gently rub paste under the skin. This rub also goes well with steamed new potatoes or tossed with cooked veggies. Can be stored for up to 10 days in the refrigerator.