Harissa roast chicken with a side of coming-right-over

Ingredients

• 2kg Family Roast chicken
• ​¹⁄₃ cup olive oil
• ​¹⁄₄ cup harissa paste
• 1 clove garlic, crushed
• 2 cups Greek-style natural yoghurt
• 1 green onion, finely chopped
• 2 tablespoons tahini paste
• 2 tablespoons lemon juice
• 2 tablespoons warm water
• 2 tablespoons chopped coriander
• Lemon wedges, to serve

Method

1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string. Place chicken in a large baking dish.
2. Combine oil, harissa paste and garlic in a bowl. Brush harissa mixture over the chicken. Cover loosely with foil and roast for 1 hour and 30 minutes.
3. Remove foil. Bake chicken for a further 45 minutes, brushing occasionally with remaining harissa mixture, or until golden brown and cooked through (juices run clear when tested with a skewer).
4. Remove chicken from oven and rest for 5 minutes.
5. Whisk yoghurt, onion, tahini paste, lemon juice, the water and coriander in a bowl. Season with salt.
6. Serve chicken with tahini yoghurt and lemon wedges.