Preheat the oven to 1 65°C

In a small bowl, combine the lime juice, rum, and brown sugar then set aside.

Mix together the cayenne pepper, cloves, cinnamon, ginger, pepper, salt, and thyme leaves

Brush the chicken with oil and coat with the spice mixture

Place in a roasting pan and bake for about 90 minutes, until the juices run clear or until a meat thermometer inserted into the thickest part of the thigh reaches 180°F

Baste the chicken with the sauce in the pan, every 20 minutes whilst it cooking

Allow the chicken to rest the 10 minutes before carving

Though this is completely your choice I like this dish served with some sort of dumplings