1. 4 mixed-colour peppers
2. 2 red onions
3. 1 x 1.2kg whole free-range chicken
4. 4 heaped teaspoons rose harissa
5. 4 sprigs of fresh mint
Preheat the oven to 180°C/350°F/gas 4. Deseed the peppers and tear into big chunks. Peel and quarter the onions and break apart into petals, then place it all in a 30x 40cm roasting tray. Use a large, sharp knife to carefully cut down the back of the chicken so you can open it out flat, then score the legs. Add to the tray with the harissa and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
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