Step 1

Preheat the oven to 425°F (220°C) with a rack in the center position. Combine the spice blend ingredients in a small bowl and set aside.

Step 2

Remove the chicken from its packaging and pat dry with paper towels. Spatchock the chicken using this guide. Place the chicken, skin side up, on a large cutting board. Drizzle the chicken with olive oil and rub on the skin. Sprinkle and rub the Middle Eastern spice blend (reserving 1 teaspoon for the vegetable mixture) over the chicken and season it liberally on both sides with salt and pepper. Note: It is best to remove the chicken from the fridge at least 1 hour before roasting, this will help produce crispier skin.

Step 3

Combine the vegetables in a small to medium roasting pan. Drizzle them lightly with olive oil and sprinkle with the remaining teaspoon of the spice blend. Pour the chicken broth over the vegetables, and spread the vegetables and potatoes into an even layer. Set a roasting rack on top of the vegetables, and place the spice-rubbed chicken, skin-side up, on the rack. It should lay mostly flat.

Step 4

Roast until the skin is crispy and golden brown, and the thickest part of the breasts and legs read 157°F (70°C) with an instant thermometer. The temperature will increase 8°F to 10°F as the chicken rests.

Step 5

Carefully remove the roasting rack with the chicken and set on top of a large, clean cutting board. Stir the vegetables and place the roasting pan back in the oven to roast for an additional 12 to 15 minutes as the chicken rests or until caramelized and fork tender. Note: If the pan looks too dry, add an additional ¼ cup (60 mL) to ½ cup (120 mL) of chicken broth before putting back in the oven.

Step 6

Once the vegetables are nearly done roasting, carve the chicken. Using a sharp carving knife, remove the legs. Using the breastbone as a guide, remove each chicken breast from the bone. Slice each breast against the grain into ½-inch to ¾ inch-thick pieces. Serve hot with the warm roasted vegetables on the side.