Blend the ginger, garlic, lemongrass, chili, lime zest and juice together, adding a tablespoon of oil to make it smooth.
Peel back the skin of the chicken’s neck a little and push the paste under the skin, between it and the chicken meat. Distribute it evenly across the chicken.
Rub the outer skin of the chicken with the reaming oil and dust with salt and pepper.
Place the chicken in a roasting pan and cover it with the lime skins from the zested, juiced limes and lemon grass outer leaves.
Roast the chicken for an hour and twenty minutes.
Take the chicken out and allow it to cool slightly.