Dean's harissa roasted chicken

It's starting to feel like weekend roast weather so Dean gives the classic roast chicken a modern make over with some harissa flavouring and hasselback sweet potatoes!

Serves 6Prep: 10 minutesCook: Approximately 2 hours, depending on weight of chicken

Ingredients:1 tbsp harissa pasteThumb-sized piece fresh ginger, peeled and grated1 tbsp olive oilJuice 1 lime3 cloves garlic, crushed1 whole chicken 1.5 - 2kgHandful fresh corianderSalt and pepper

Hasselback potatoes:4 medium sweet potatoes1 tbsp olive oil2 cloves garlic, crushed1 tsp ground cumin

Coriander yogurt: 200ml natural yogurt½ tsp ground cuminSmall pinch sugar2 tbsp coriander, finely chopped

Method:

• In a small bowl combine the harissa, ginger, oil, lime juice and garlic then set aside. Place the chicken on a baking tray, slash the thighs with a sharp knife then rub with the paste mixture. Season with salt and pepper.

• Before cooking the chicken, stuff some coriander and the lime halves (reserved from squeezing the juice from) inside of the cavity. Roast in a preheated oven set at 190C/ gas mark 5 for 45 mins per kilo plus 20 minutes.

• Slice the sweet potatoes at ½ centimetre intervals cutting ⅔ of the way down, mix the oil, garlic and cumin in a bowl along with a pinch of salt and pepper then rub this oil into the potatoes making sure you get a good coating.

• For the coriander yogurt: Mix the yogurt, cumin, sugar and coriander in a bowl then season to taste with salt and pepper.

• With an hour left of the cooking time for the chicken place the potatoes onto the tray. After half an hour run a fork across the top of the potatoes to fan them out and baste the chicken at the same time.

The chicken is ready when the juices run clear when a skewer is inserted into the thickest part. Serve with the coriander yogurt, wilted greens and garnish with fresh coriander.