2 red onion

1 red capscium

1 yellow capsicum

some red wine vinegar

some salt

1/4 cup olive oil

some harrisa

1 whole chicken

Preheat oven to 180 degrees

Grease oven tray with oil

Slice red onion into quarters and pull layers apart

Remove seeds from red capscium and yellow capsicum and slice into large sections

Place onions and capsicums in tray

Drizzle oil and red wine vinegar over vegetables and season with salt and @pepper

Mix olive oil and harrisa seasoning to make a paste

Butterfly chicken by cuting along the spine

Make cuts into the legs of the chicken to help cook

Rub chicken with harrisa paste

Cook in oven for approx 1 hour 30mins

Serve with cous cous or roast potatoes