The star of this recipe is the barbecue sauce that Jamie quickly puts together. I just copied him using some of my own measurements. Just the sauce is so awesome that it got my taste buds going as it filled my hands and the home with the most fantastic smells.
Ingredients for Jamie’s Whole-roasted Chicken with Homemade Barbecue Sauce are:
1 whole chicken, skin on, without giblets (about 1.5 kg)
For the dry spice mix:
2 teaspoons fennel seeds
1 teaspoon cumin seeds
10-12 black peppercorns
4-5 cloves
2 teaspoons salt
In a mortal and pestle, bash all the dry spices till coarse and keep. 
For the sauce:
3-4 sprigs of fresh rosemary
4-5 sprigs of fresh thyme
4-5 fresh bay
1 pod of garlic
2-3 red chilies
Half cup Balsamic vinegar (I did not have it at home and used regular vinegar)
2 tablespoons smoked paprika
Juice of one orange
Zest of one orange
Three-fourth cup tomato ketchup (Jamie used organic)
2 tablespoons canola oil
On a chopping board, put together the rosemary, thyme, garlic cloves, red chilies and orange zest. Chop everything in together and into each other!
In a baking dish, toss in the chopped fresh herbs, etc., the dry ground spices, fresh bay, tomato ketchup, vinegar, orange juice, and smoked paprika. 
Mix all the ingredients well. Lay the chicken on the sauce and massage the sauce into the chicken. Make sure you cover all the nooks and corners. Jamie does not marinade the chicken, I however kept my bird in the barbecue sauce for an hour. If you have more time, I suggest marinating for 5-6 hours.
Preheat oven to 375°F. Start with the chicken face down in the baking sheet. Drizzle a little oil on the chicken and toss it in the oven for one hour 30 minutes. Turn the chicken once mid-way of cooking.
Its not possible for us to do an outdoor barbecue in this weather. But on a clear, summer day, I am going to do what Jamie did! Barbecue the bird on an outdoor grill with this heavenly sauce. 
P.S. If you have not seen this TED talk by Jamie, please do.
