Several years ago, while traveling in New Orleans, Rebecca and I heard about a local chef who made a traditional roast every weekend for a family dinner. Inspired, we began our own tradition of a weekly roast, sometimes meat, other times vegetarian. Our frequent favorite was a classic roast chicken with butter, garlic, and lemon. Adapting this dish to our new home in Haiti, we created a Caribbean Spiced Roast Chicken, drawing on the sweet, spicy, and tangy flavors found across the Caribbean basin. This combination of spices is reminiscent of Jamaica's famous jerks and Haiti's vibrant marinades, and the crispy skin will have you coming back for more.