Preheat your oven to a temperature of about 425 °F and position one rack right in the lower third of your oven.

In a large bowl, mix all together the butter with the cumin, the coriander, the sweet paprika, the cayenne and the cinnamon; then season very well with the salt and the pepper

Pat the chicken dry very well; then rub about half of the spice butter right under the skin and the rest over your chicken; then generously season with the salt and the pepper.

Set your chicken with the breast-side-up over a rack in a large roasting pan. S

Now, carefully scatter the onion, the garlic cloves, the dates and the dried apricots and about add 1/2 cup of water.

Roast for about 30 minutes, to until the breast becomes firm and starting to brown in certain spots

Turn your chicken with the breast down and roast for about 20 additional minutes

With the help of tongs, turn your chicken with the breast side up; then add in about 1/2 cup of water and roast for about 20 minutes

Now, tilt the chicken so that you can drain up the inner cavity juices; then transfer the chicken to a cutting board and remove the rack from your pan and spoon off any fat

Carve your chicken; then serve and enjoy your delicious dish!