The key to really great roast chicken, beyond a good bird, is to keep the skin crispy and the meat underneath moist. Inspired by ras al hanout, the earthy, sweet Moroccan spice blend used across North Africa, the combination of spices used for this chicken turns its skin a beautiful mahogany brown and imparts a rich flavor. If cooking the chicken in the oven, use the juices left in the pan to make a sauce by adding a little bit of fresh rosemary and a few drops of sherry vinegar.