In a large dish, combine the harissa paste, tomato purée, lemon juice and oil. Score the chicken through the skin and just into the flesh. Add the chicken portions to the baking dish and rub the marinade into each piece, cover and place in the fridge ideally for 1 hour. Preheat the oven to 180˚C/ Gas Mark 4.

Clean the carrots using a scrubbing brush removing any dirt and place in the Toughened Non-Stick 35cm Rectangular Roaster. Combine the melted butter, cumin powder, seeds, maple syrup and zest and half the juice of the orange. Pour over the carrots, shake to coat and cover the roaster tightly with foil. Roast in the oven for 30 minutes.

Take the carrots out of the oven and discard the foil. Drain the chickpeas, scatter into the roasting tin and stir into the carrots and cooking juices. Squeeze over the remaining orange juice. Place the marinated chicken on top of the carrots and chickpeas and return to the oven for a further 30 minutes, until the skin is crispy and the chicken is cooked through.

Take to the table and serve with a sprinkling of coriander and extra orange wedges.

Cook's Notes

If you find the carrots are starting to caramelise too quickly, add a dash of water to the pan to stop them from burning. Note though, you want then caramelised and sticky so don’t add too much.