Season the chicken inside and out, then smear with half of the harissa. On the BBQ- roast on a beer can chicken frame at 200c, add soaked wood chips to the coals and cook for 1 hour. During the last 20 minutes brush the remaining harissa over the chicken. The internal temperature of the chicken should be 72c- remove, cover with foil and rest for 20 minutes (the temperature will continue to cook the chicken right through and the result will be super juice and spicy!)
In the oven, set the temperature to 200c/180c fan/gas 6 and roast for 20minutes, reduce the temperature to 180c/160c fan/gas 4, brush the remaining harissa over the chicken and roast for 1 hour.
After the chicken has rested, tear the meat and serve with a spiced pilaf, sweet potato baba ganoush and some flat breads.
