This is a recipe I've made before with great results.

Yesterday I made "sticky chicken" with Moroccan spices ("Ras el Hanout") instead of the spice mix in the recipe. I already had Ras el Hanout (purchased prepared) in a jar, so why not? I only had to use about half the volume of spice, and 1/4 the amount of salt to give it a nice flavor.

If you want to make your own Moroccan spice blend, here's a recipe:

http://moroccanfood.about.com/od/ma...nout_recipe.htm

I also added 1 cup of water to the roasting pan at the start of the recipe. My bird was a bit small, I decreased the oven temperature to 220F after 3 hours and ended roasting at 4.25 hours.

My chicken was fall off the bone tender and juicy

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