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Rub thoroughly with butter blended with whichever spices you wish to use (garlic, ground black pepper, chopped parsley leaves, I also use slightly paprika for coloration) - just adequate butter to disperse the spices evenly, not too much. Pour some white wine more than the chicken prior to starting to bake/roast it. Take out each and every 10 minutes, spill the sauce developing within the pan over it employing a tablespoon.
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