Place the marinated chicken in a roasting tin and slide the tin into the oven. Roast the chicken for 45-50 mins, basting the chicken halfway with the juices. The chicken is cooked when the juices run clear when you pierce the thickest part of the thigh with a skewer.

^ Crispy skin To help the skin crisp up, pat the chicken dry with paper towels before rubbing in the marinade.

^Love your leftovers The roast chicken will keep for up to 3 days in the fridge. The best way to store it is to strip all the chicken off the bones and transfer it to tub. Seal and store it in the fridge, The bones can be used to make stock.

Peel, grate or finely slice the garlic cloves. Scoop them into a medium-sized bowl. Zest in the lemon. Squeeze in the juice from the lemon. Drizzle in the honey and scoop in 1 tbsp harissa (it’s spicy, so use as much or as little as you prefer). Pour in 2 tbsp olive oil. Season well with salt and pepper. Whisk together to make a marinade.

If your chicken is in the fridge, take it out 30 mins before cooking so it starts to come to room temperature.

Preheat the oven to to 200°C/180°C fan/gas 6. Unwrap the chicken and pop in dish. Pour over the marinade and rub all over. Set aside for 30 mins to come to room temperature or overnight in the fridge.