Step 1

Preheat oven to 180°C. Place the lime leaves, lemon grass, ginger, garlic, chilli and coriander roots in a mortar and gently pound with a pestle until a paste forms. Season with salt and pepper.

Step 2

Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel. Place in a roasting pan.

Step 3

Lift the skin under the breast. Spoon the lime leaf paste under the skin. Place the extra lime leaves in the chicken cavity. Tie legs together with kitchen sting. Drizzle with oil and season well with salt and pepper.

Step 4

Roast the chicken in preheated oven, basing occasionally in pan juices, for 1 1/2-2 hours or until the juices run clear when a skewer is inserted in the thigh.

Step 5

Remove from oven and set aside for 10 minutes to rest before serving.