Preheat the oven to 200oC/400oF/Gas
Mark 6. Remove the rind from one of the limes with a potato peeler.
Mince with the garlic, ginger, lemon grass, red pepper flakes and Nuoc
Mam sauce.
With your fingers, carefully loosen the
skin on the chicken over the breast and legs. Spread the seasoning under
the skin as evenly as you can.
Mix together the cayenne pepper and salt.
Sprinkle some of the mixture in the cavity of the chicken and rub the
rest of the skin. Prick both limes - peeled and unpeeled all over with a
fork. Place the limes in the chicken cavity.
Place the bird, breast down, in a roasting
tin (not on a rack). Roast the chicken for 30 minutes. Then turn the
bird breast up and roast for a further hour, basting with the pan juices
every 15 minutes.
After cooking, let the chicken rest for 5
minutes. Remove, discard the limes, and cut the chicken into bite-sized
pieces.
