• Marinate whole chicken in buttermilk for at least a few hours or ideally overnight.
  1 medium Whole Chicken (about 1kg), 1 cup Buttermilk*
• In a small bowl, mix together all the dry spices & seasonings.
  1½ tsp Garlic Powder, 1½ tsp Onion Granules, 1 tbsp Paprika, ½ tbsp Cumin Powder, Salt, Black Pepper
• Discard leftover buttermilk. Rub the spice mix all over the chicken.
• Spread the chipotle paste all over the chicken.
  1 tbsp Chipotle Paste

Making the Compound Butter

• Using a blender or hand-whisk, blend together all the compound butter ingredients until combined.

  You can make this beforehand and store it in the fridge.
  4-5 tbsp Butter, 1 Lime (both zest & juice), 1 tsp Chipotle Paste, 1 tsp Paprika, 1 tsp Oregano
• Gently lift the chicken skin and spread half the compound butter beneath the skin.

Stuffing & Roasting the Chicken

• Preheat oven to 180°C.
• Stuff the chicken cavity with onion, garlic, and lime.
  ½ large Onion, 3-4 cloves Garlic, 1 Lime, 3-4 sprigs Fresh Thyme
• Place the chicken into a roasting tin and cook in the oven for 1 hour.
• Turn the oven temperature up to 200°C. Bast the chicken with the remaining compound butter and cook for another 10 minutes until the chicken reaches 75°C / 165°F internal temperature.

  (You can insert a meat thermometer into the thickest part of the chicken to check its internal temperature.)
• Once the chicken is cooked, remove it from the oven. Let it rest while you prepare the gravy.

Making the Gravy

• In a saucepan, melt butter over medium heat. Saute onions for a few minutes until softened.
  1 tbsp Butter, ½ Onion
• Stir in flour until fully coated. Pour in chicken stock and all the chicken jus from the roast tin. Keep stirring until thickened.
  2 tbsp Flour, 2 cups Chicken Stock
• Add honey and season to taste.
  1 tsp Honey
• Optional step: strain the gravy.

To serve

• Remove the stuffing from the chicken.
• Transfer the gravy into a gravy boat and serve warm!