Rub the chicken inside and out with salt,then combine the butter,cumin,coriander,paprika,lime rind,oregano and garlic.
Loosen the skin of the chicken from the breast and rub the butter onto the breasts,pulling the skin back over to cover.
Push more butter between the skin of the thighs and the meat. Cut a deep slit into each drumstick and fill with the butter. Rub any remaining butter over the outside of the bird.
Halve the lime and place the halves into the cavity with a couple of pieces of onion.
Heat your oven to 120°C. Scatter the remaining onion over the base of a roasting pan. Place the chicken on top and roast for around 2½ hours.
Increase the heat to 200°C for the final 10 minutes,then rest the chicken for a further 10 minutes,spooning any collected juices and oil over the bird after it is carved.
Garnish with coriander,then serve.
Suggestion:Serve withAdam's squased potatoes with avocado salsa