Caribbean-Spiced Roast Chicken

1 ½ tablespoons fresh lime juice

2 fluid ounces rum

1 tablespoon brown sugar

¼ teaspoon cayenne pepper

¼ teaspoon ground clove

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 teaspoon black pepper

½ teaspoon salt

½ teaspoon dried thyme leaves

1 (3 pound) whole chicken

1 tablespoon vegetable oil

Preheat oven to 325 degrees F (165 degrees C).

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

Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.

Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it s cooking. Allow chicken to rest for 10 minutes before carving.