For the roast chicken, combine all of the ingredients together, rub over the chicken, cover and chill for at least 3 hours or overnight.

Preheat the oven to 180˚C.

Place the chicken into a roasting tray and pour the marinade over the chicken. Bake for 80 – 90 minutes, basting frequently.

For the coconut and lime rice, place the coconut cream, water, salt, sugar and rice into a pan and bring to the boil.

Cover and simmer, over a low heat for 20 – 25 minutes, or until the rice is tender.

Remove from the heat and stir in the lime zest and Thai fish sauce or salt.

Serve garnished with the lime zest and toasted coconut shavings, the chargrilled lime wedges and the chicken.