Peel and finely chop the ginger. Peel and crush the garlic. Wash, zest and juice the lime. Wash, deseed and finely chop the chilli. Wash and roughly chop the coriander, including the stems.
Blitz the ginger, coriander, chilli, garlic and lime zest in a blender. Add 2 tablespoons of the olive oil, half the lime juice and a little sea salt and blitz again to a paste.
Place the chicken in a roasting tin. Working from the neck end of the chicken, push your fingers between the skin and the flesh to loosen it. Then spread the fragrant paste evenly over the breast meat and smooth the skin back into place.
Mix the remaining oil and lime juice together and drizzle over the chicken. Sprinkle with a generous grinding of black pepper.
Roast for approximately 90 minutes or until the juices run clear when you insert a skewer in the thickest part of the thigh.
Remove the chicken from the oven, cover with foil and leave to rest for 10 minutes before carving.
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