For the chicken marinade: - 1 whole chicken (1.5–2kg), spatchcocked - 2 tbsp harissa paste - 2 tsp smoked paprika - 3 cloves garlic, grated or minced - Juice of 1 lemon - 3 tbsp olive oil - 1½ tsp salt - ½ tsp black pepper For the tray bake: - 3 parsnips, peeled and cut into batons - 3 carrots, peeled and cut into batons - 4 medium potatoes, cut into chunks - 2 tbsp olive oil - ½ tsp salt - Lemon wedges + chopped parsley (for serving) 1. In a small bowl, mix harissa, smoked paprika, garlic, lemon juice, olive oil, salt and pepper. Rub the marinade all over the spatchcocked chicken — don’t forget under the skin and around the legs. Cover and refrigerate for at least 1 hour (or overnight). 2. Preheat oven to 200°C (fan-forced). 3. Toss the parsnips, carrots and potatoes with olive oil and salt in a large roasting tray. Spread them out in a single layer. 4. Lay the spatchcocked chicken skin side up directly on top of the veg. Press it flat so it roasts evenly. 5. Roast for 45–55 minutes, ...