1. Preheat the oven to 160°C. 

1. Slice the onions in third crosswise and place them at the bottom of the Agile casserole. 

1. Whisk together the harissa, honey, oil, spices and seasoning. Spread the harissa mixture all over the chicken inside and out*. Fill the cavity with garlic cloves and lemon quarters and secure the legs with kitchen twine. 

1. Place the chicken on top of the onion and roast for 1 and 1/2 hours, casserole lid on. Check the chicken and baste with the cooking juices every 30 minutes. Remove the lid and continue roasting to crisp up the skin. 

1. After 2 hours, use a thermometer to check the internal temperature. You want the temperature to sit at 76°C or slightly above. Put the chicken back in the oven for short bursts of time until you reach this temperature. 

1. Bring the casserole dish out and allow the chicken to rest for 20 minutes while you prepare the couscous. 

1. Serve whole garnished with fresh parsley. 

*If the honey hardens, pop the spice paste in the microwave a little to soften it so it’s easier to spread.