Harissa citrus chicken

• 1 whole orange, sliced into ½ cm rounds crosswise
• 1 whole lemon, sliced into ½ cm rounds crosswise
• 1 whole chicken (about 1.5kg), halved or spatchcocked
• MARINADE:
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tbsp. fresh lemon juice
• 1½ tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1½ - 2 tbsp. harissa paste
• 1 tbsp. honey/maple syrup
• 1-2 cloves garlic, minced
• ½ tsp. ground cumin
•  1 tsp. salt

1. In a suitable baking dish, arrange the orange and lemon slices in one layer on the bottom. Place the chicken, skin-side-up, on top. Set aside.
2. In a small bowl or jug, whisk together all the ingredients for the marinade. Pour it all over the chicken in the pan. Cover and leave it to marinate in the fridge for half an hour up to overnight.
3. Half an hour before you are ready to cook the chicken, take it out of the fridge to rest and preheat the oven to 200 degrees C.
4. Roast the chicken in the oven for 30-35 minutes until cooked through and skin is golden. If at 25 minutes the skin is still not browning, turn on the broiler (upper grill in the oven) for the final 10 minutes or so. If your broiler is separate from your oven, finish cooking the chicken normally in the oven, then transfer to your preheated broiler just for 5-10 minutes or until skin is brown. Serve on bed if cos lettuce & shredded red cabbage with slices of bread for the juice.