In order for you to make this great and traditional dish, please follow exactly all the steps of this Moroccan Roast Chicken Recipes. It's very easy and straightforward...
Preheat an oven to 450°F (230°C). Grease an oversized, significant red-rimmed baking sheet (not a cooking pan)
Pull out and discard the fat and giblets from the most cavity within the chicken. Pat the chicken very dry with paper towels. Starting at the edge of the main cavity, slide a finger under the skin over each breast half, making pockets. Rub 1 Tbs. salt everywhere the chicken and within the main cavity. Sprinkle generously with black pepper. Tie the legs together, if desired.
In a tiny bowl, combine the paprika, cumin, pepper flakes and cinnamon. Set aside 2 1/2 tsp. of the spice mixture for the vegetables. Finely grate the zest from the lemon, cut the lemon into quarters and blend the zest into the remaining spices. Gradually mix in 2 Tbs. of the olive oil to make a paste. Spread a little of the paste inside the main cavity and under the skin over the breasts; rub the rest of the paste all over the outside of the chicken. Insert the lemon quarters into the main cavity. Place the chicken within the center of the ready pan. Place the chicken within the oven and roast for a half-hour.
Meanwhile, cut the sweet potatoes in half crosswise; quarter every bit lengthwise, forming wedges.
Combine the onion, cauliflower, and sweet potatoes in a bowl. Add the remaining 3 Tbs. oil and toss to coat. Add the reserved spice mixture. Sprinkle with 1⁄2 tsp. each salt and pepper, and toss to coat.
After the chicken has cooked for a half-hour, remove it from the oven. Tilt the sheet pan, and take off some of the fat. Arrange the chicken within the center of the pan and spoon the vegetables around the bird. Return the pan to the oven and continue cooking till an instant-read measuring device inserted into the thickest a part of a thigh registers 165°F (74°C), about forty minutes longer. (Note: the bird can take longer to roast if the legs are tied together). If the skin is obtaining too dark, cut back the heating temperature to 425°F (220°C).
Transfer the chicken to a warm ornamental pan or platter and let rest for ten minutes. Carve the chicken and serve instantly with the vegetables. Enjoy!