Serves 6-8 (to be accompanied by a few side dishes) Ingredients: 1 large whole chicken 3 tbsp. harissa 1 tbsp. honey 2 tbsp. butter Juice of 1/2 lemon 3 garlic cloves Olive oil Sea salt and ground black pepper Fresh parsley Method: 1. Remove the chicken from the fridge around 30-45 minutes before you want to cook it. Preheat the oven to 200°C / 220°C fan. 2. In a bowl, mix together the harissa, honey, butter, lemon juice, garlic, salt and pepper. 3. Use your hands to gently lift the skin of the chicken from the flesh and push the harissa butter mixture underneath, spreading around the top of the chicken evenly. Do the same with the legs and thighs. 4. Put the empty lemon shell inside the chicken cavity and ensure it is tied up neatly at the bottom. 5. Rub any remaining harissa mix over the top of the chicken skin. Place the chicken into a roasting tray then drizzle with a little olive oil. Put into the oven. 6. After 30 minutes, turn the temperature down to 200°C / 180°C fan. Continue to roast for another hour. 7. Check the chicken is cooked by piercing with a fork and seeing if the juices run clear. Once they do, it is ready. 8. Cover with foil and leave to rest for around 30 minutes. When you are ready to carve, remove any string from around the legs then ease the wings off. Cut the legs off at the joint and set aside. 9. Carve the breast of each side of the chicken into slices, then turn it over and use your fingers to pull all of the remaining meat off. 10. Pull the meat off the thighs and wings, then plate all of the meat up onto a large serving platter. Garnish with fresh parsley and serve with some fresh lemon wedges.