Preheat oven to 160C.
Season chicken inside and outside with salt and pepper.
Heat French oven, and add coconut oil.
Brown chicken on all sides (about 3-4 minutes each side).
Remove chicken from pot, and discard most of the oil in the pot.
Stuff chicken with the 2 limes.
Add the gingers, garlic, lemongrass, chilli in pot, and give it a saute.
Then add coconut milk, and bring to a simmer.
Add in lime leaves, and coriander roots.
Then return chicken into French oven breast side up, and sprinkle in lime zest.
Cover, and remove from heat, then transfer French oven to preheated oven.
Bake 60 minutes covered.
Then uncover and bake for 30 minutes, or until chicken is fall of the bone tender.
Gently lift chicken to serving platter.
Season sauce with fish sauce to taste.
Remove all the herbs before serving.
Spoon sauce around chicken.
Then garnish with fresh Thai basil leaves.