Preheat oven to 450°. In a small bowl, combine spices. Season the chicken with salt and pepper; then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup of water.

Cover and roast 30 minutes. Remove the lid and roast until the skin is golden brown and juices run clear when chicken is pierced between the breast and the leg (an instant read thermometerinserted in the thickest part of a thigh, avoiding the bone, should read 165°), about 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.