1. Preheat the oven to 200 °C (fan setting).
2. In a bowl combine all the spices for the mix. Add the softened butter, olive oil, mustard, petimezi, and the orange and lemon juices and zests; mix to make the basting mixture. Season with salt and pepper.
3. Wash and pat the chicken dry. Coat the chicken generously inside the cavity and on the outside with the basting mixture. Gently loosen the breast skin and rub some mixture underneath.
4. Transfer the chicken onto baking parchment and fill the cavity with the fresh herb sprigs. Pour the remaining basting mixture onto the parchment; add the cinnamon stick and the star anise. Wrap the chicken tightly in the parchment and place it in a baking tray.
5. Roast for 1½ hours.
6. Then open the parchment and let the chicken cook for 10 minutes until it turns golden brown.
7. Prepare the couscous. Soak the prunes and figs in the Samos wine for 15 minutes. Drain the dried fruit and reserve the sweet wine. Cook the couscous according to the package directions, making sure to add the reserved sweet Samos wine to the cooking liquid.
8. Serve the chicken with its pan juices, adding the dried fruit, hazelnuts, and some finely chopped fresh parsley on top.
