Rather than sprinkle Fezinio, why not try inserting small springs into the meat alongside garlic in little holes poked in with a sharp knife. Especially good with lamb, but also pork. For chicken whizz some up with some olive oil (or butter if preferred) and stuff under the skin that you have lifted away from the flesh.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.