Spiced Caribbean roast chicken

1 1/2 tablespoons fresh lime juice

60ml rum

1 tablespoon dark brown soft sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon ground clove

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1 (1.25kg) whole chicken

1 tablespoon vegetable oil

Directions to Prepare
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Preheat oven to 170 C / Gas 3.

In a small bowl, combine the lime juice, rum and dark brown soft sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.

Place in a roasting tin, and bake about 90 minutes, until the juices run clear. Baste the chicken with the lime-rum mixture every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.