Rub the salt and lime juice over the chicken (also inside if whole). Rub the ground ingredients over the chicken. Cover and leave to marinate over night in the fridge. Heat oven to 325oC. Place the chicken in a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must not burn). For a 2 kg chicken, cook for about 2 hrs Baste several times during cooking. For the last 15 minutes of cooking, remove the foil. Remove the chicken from the roasting tray and leave to rest. For the gravy, collect the pan juices as it is (no don't skim the fat off) and make a gravy as normal.