1 whole chicken (3 1/2 to 4 pounds)
salt and pepper
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium sweet potatoes
2 medium carrots
1/2 cup water
24-48 hours prior to roasting the chicken, salt it inside and out (add some pepper, if you wish), then wrap well in plastic wrap. Set in a dish with sides (a pie plate works well) and refrigerate.
Remove chicken from fridge. After allowing chicken to come to room temperature for about 30 minutes, preheat oven to 450*F.
In a small bowl, combine the paprika, ginger, coriander, and cumin.
Unwrap chicken carefully (the plastic will likely be a bit wet inside) and pat dry with paper towels. Season with an additional sprinkling of salt and pepper. Rub with spice mixture, truss chicken and place in a large, lightly oiled Dutch oven (I used a 7 1/4 qt vessel).
Wash and peel sweet potatoes. Cut in half, then into 1/2 inch wedges. Place around chicken. Peel and cut carrots in thirds, add to Dutch oven around the chicken. Wash and cut orange into 8 wedges, place around chicken. Add 1/2 cup water around the chicken.
Cover Dutch oven tightly and place in oven (middle rack) for 30 minutes. Uncover and roast an additional 30 minutes.
Remove from oven and let chicken sit for 10-15 minutes, to allow juices to redistribute. Carve, and serve with sweet potatoes, carrots, and orange slices.