Take the chicken pieces and place them in a bag with the ras al hanout, oil, and salt. Rub the the seasoning into the chicken and then place in the refrigerator overnight.
Preheat oven to 450. Place chicken on baking sheet with rack. Roast chicken for 40-55 minutes or until internal temperature is 158 degrees.
Brown Butter Roasted Vegetables
Toss the pieces of vegetables in oil and salt and place on baking sheet. Roast the sweet potatoes, parsnips, and carrots for 15-20 minutes (until slightly browned and crisp), and roast the fennel for 10 minutes (until slightly browned).
Place butter in a small skillet over high heat. Slowly stir as the butter melts. When the butter starts to bubble and brown, immediately remove from heat and add in the thyme. Toss over the roasted vegetables before serving.