Step 1

Mix the garlic with 1 teaspoon sea salt flakes and set aside.

Step 2

Rub the chicken all over with the cut-side of the lime, then place the lime halves in the cavity. Carefully run your hand under the skin of the chicken breast, being careful not the tear the skin, then rub the garlic salt onto the chicken breast under the skin. Tie the chicken legs together with kitchen string.

Step 3

Place the vinegar, oil, paprika, cumin, oregano and 2 tablespoons wine in a large bowl and whisk to combine. Add the chicken to the bowl and turn to coat well in the marinade. Cover and allow chicken to marinate in the fridge for at least 4 hours or overnight.

Step 4

Preheat the oven to 200C.

Step 5

Place the chicken in a roasting pan and pour over the marinade. Season and drizzle with remaining 1/4 cup (60ml) white wine. Roast for 15 minutes, then reduce oven to 170°C and roast, basting with the pan juices every 15 minutes, for a further 1 hour or until cooked through – the juices will run clear when the thigh is pierced with a skewer. Rest, loosely covered with foil, for 15 minutes.

Step 6

Meanwhile, for the guacamole, place all the ingredients in a bowl, season, then roughly mash with a fork.

Step 7

Carve the roast chicken and serve with warm tortillas and guacamole.