Heat oven to 190C/170C fan/gas 5.
Squeeze all the limes into a bowl and
pop the lime halves into the chicken
cavity with the whole garlic, half the
chilli, half the ginger and the coriander
stalks. Place the chicken in a roasting
tin and roast for 1 hr.
While the chicken is roasting, make a
sticky glaze. Add the remaining garlic,
chilli, ginger, brown sugar and fish sauce
to the lime juice and use a hand blender
or small blender to blitz until smooth.
Transfer to a small pan and reduce until
thick enough to coat the chicken.
When the chicken has been cooking
for 1 hr, tip some water into the bottom
of the tin. Pour half the glaze over the
chicken and continue to roast for 45 mins
more, covering with foil if it starts to
brown too quickly. When cooked, leave
to the side to rest.
Pour the juices from the roasting tray,
discarding the fat, into the rest of the
glaze and pour into a small pan. Simmer
over a low heat and taste, adding more
sugar or fish sauce if it needs it. Serve
the chicken with the cucumber, spring
onions and coriander around it and the
gravy on the side.