Mexican Chicken

1 x whole 1.50kg Rangitikei chicken
2 cloves garlic, crushed and chopped
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
pinch of ground cloves

Using solid chicken scissors or a sharp knife cut the backbone from the chicken.
Turn the bird over and then press the breast firmly to flatten.
Combine the garlic, lime juice, olive oil, oregano, sea salt, cayenne pepper and cloves together in a small bowl. Pour over the chicken and massage into the skin.
Refrigerate for 2 hours if time permits.
Preheat the oven to 180 C (350 F).
Transfer the chicken to a roasting dish and cook for 1 hour or until juices run clear when the thigh is pierced with a skewer.
Serve with fresh oregano leaves, lime wedges and a sprinkle of sea salt.