Pat pargiyot dry and coat with spices, making sure all parts are covered. Place in a net bag and shape into a cylindrical roast. Tie net bag securely and place into a baking pan.

In a mixing bowl, combine all glaze ingredients and whisk until smooth. Pour about two-thirds of the glaze over the roast and turn to coat both sides. Refrigerate for a minimum of four hours or overnight to marinate.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Place the chicken roast in the oven and roast uncovered for one and a half hours, basting every 20 minutes with the reserved glaze.

Let rest for 10 minutes before slicing. Slice through the net carefully and remove the strings. Cut into even slices and serve hot or room temperature.