In a small bowl, mix together salt, nutmeg, and cinnamon to combine. Set aside about 1 teaspoon of the spice mix for the vegetables.
Place your chicken in a plate and pat it dry with a paper towel. Rub the spice mix all over the surface of the chicken. (Optional) Tie the chicken legs together with some kitchen twine to allow for even baking and for a nicer presentation! Set the chicken aside for 30 minutes to let it come up to room temperature.Preheat your oven to 375°F.
In a large roasting pan or similarly sized baking dish, add vegetables and sprinkle the remaining teaspoon of the spice mix over them. Nestle the chicken into the center of the pan. Pour your water or stock into the pan, and drizzle the top of the chicken and veggies with olive oil.
Transfer the chicken to the center of a preheated 375°F oven, and bake for 1 hour and 20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165°F and the chicken juices run clear. For an extra crispy chicken skin, broil on low for 2 to 5 minutes, or until a deep golden brown.
Take the chicken out of the oven and loosely tent it with aluminum foil. Let the chicken rest for 20 minutes before carving and serving!