Spiced chicken cous cous with roast root marga

• 1  1.5 kg chicken
• 2 teaspoon(s) Harissa paste
• 2  lemons
• 2 tablespoon(s) olive oil
• 1 large carrot
• 1  orange-fleshed sweet potato
• 0.5  butternut squash
• 1 large onion
• 4 clove(s) garlic
• 4  bay leaves
• 1  tin chopped tomatoes
• salt and pepper
• 250 gram(s) pack cous-cous prepared as directed

Method

1. This takes about two hours but very little of that time is spent in the kitchen - perfect for a casual get together with friends and family. The quantities I have given serve 4 greedy people but a bigger chicken and more veg is all it takes to serve more - remember to adjust the cooking time to make sure the chicken is cooked through.
2. Preheat oven to 190ºC, gas mark 5. Loosen the neck flap of the chicken, ease the skin away from the breast , spread the Harissa paste over the breast and press the skin back in place. Put chicken in a large roasting tin. Halve one of the lemons and squeeze over the chicken, putting the empty shells inside the cavity. 2 Cut carrot, squash and sweet potato into 3 cm cubes and the onion into 8 wedges. Place prepared vegetables around chicken with bayleaves, peeled whole garlic cloves and the other lemon, cut into 8 wedges. Drizzle the olive oil over everything and season with salt and pepper. Roast for 1¼ hours or until chicken is cooked, stirring vegetables occasionally. 3 Remove chicken from roasting tin, stand for 10 minutes and carve. Meanwhile remove bay leaves and lemon wedges from vegetables and spoon off as much fat as possible leaving the juices behind. Tip the tomatoes into the roasting tin and simmer over a medium heat for 2-3 minutes, mixing well with a wooden spoon and crushing any large lumps of garlic and vegetables into the sauce. Serve the chicken and sauce with the prepared cous-cous

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