Ingredients

· 2 kg roast chicken

· ½ cup olive oil

· ¼ cup harissa paste

· 2-3 cloves 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

Preheat the oven to 200°C. Tie the drumsticks together with kitchen string. Place chicken in a baking dish. Combine oil, harissa paste and garlic in a bowl. Brush harissa mixture over the chicken. Cover loosely with foil and roast for an hour and 30 minutes. Remove the foil. Bake chicken for a further 45 minutes, brushing occasionally with remaining harissa mixture, or until golden brown and cooked through. Remove the chicken from oven and let it rest for five minutes. Whisk the yoghurt, onion, tahini paste, lemon juice, water and coriander in a bowl. Season with salt. Serve the chicken with tahini yoghurt and lemon wedges.