Preheat the oven to 200C/Gas6.
Using a pair of strong scissors cut along the spine of the chicken, then make as flat as possible using your body and a good push. Slash the legs and thighs with a sharp knife and place in a large sealable bag.
Put the harrissa, garlic, coriander stalks (reserve leaves), yoghurt, olive oil and the juice of the lemon (reserve skins) into a blender with a good pinch of salt and plenty of freshly ground black pepper. Blitz to a smooth purée then pour into the bag and seal carefully. Massage the purée into the chicken really well then leave to marinate for 4 hours or overnight if possible.
Chop the vegetables into chunks being careful to consider cooking times.
For example potatoes, carrots and beetroots will take longer than pumpkin and Jerusalem artichokes. In all they will be in the oven for about 1 – 1½ hours so chunky is safest.
Place them in a large roasting tray and toss with the thyme, olive oil, lemon skins and garlic cloves and plenty of seasoning. When the chicken has marinated place on top breast side down. Ensure that you scrape out as much of the lovely marinade as possible. Put into the oven; cook for 15 minutes per pound plus 15 minutes, after half an hour turn the chicken over so it is breast side up. You can take this opportunity to give the vegetables a good toss. The juices will run clear when the chicken is cooked. Rest for at least ten minutes before carving.
Carve the roast chicken and divide between four serving plates, add a pile of roast vegetables ensuring you spoon over some of the lovely juices.
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