Wash chicken well and pat dry to remove water. Prick the chicken all over with a sharp knife for the spices to soak in.
In a small bowl, mix pepper powder, chilli powder, ginger powder, garlic powder, paprika powder and salt with olive oil and lemon juice. Scrub this spice mix all over the chicken including chicken’s cavity.
Now fill the cavity with garlic cloves, thyme and lemon wedges. Place the chicken, breast side up in a roasting pan and cover it with foil. Let the chicken marinate for overnight in the fridge.
Take the marinated chicken out of the fridge for at least 30 minutes before cooking. Cook the chicken in a preheated oven at 180C for 1 hour 30 minutes approximately or until juices run clear when chicken thigh is pierced with a skewer. Baste the chicken half way through the cooking time.
Let the chicken rest for 10 – 15 minutes before carving.
Serve hot with baked or mashed potatoes and chilled beer.