1.Using small sharp knife pierce chicken all over. Combine chicken, sugar, rosewater, oil and spice in large bowl. Cover; refrigerate 3 hours or overnight.
2.Preheat oven to 220°C/425°F.
3.Place chicken on oiled wire rack over large baking dish; pour over any remaining marinade, sprinkle with seeds.
4.Roast chicken, uncovered, basting with pan juices occasionally, about 30 minutes or until cooked through.