Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place the sweet potato on a baking tray lined with nonstick baking paper.
Step 2
Combine the harissa, paprika, honey and oil in a small bowl. Brush half the mixture over the cut sides of the sweet potato. Set aside.
Step 3
Add the orange rind, juice and garlic to the remaining harissa mixture and season well with salt and pepper.
Step 4
Place the chicken on a chopping board, skin side up, and, using a small sharp knife, cut 6 slashes 1.5cm deep into the fleshiest parts of the chicken. Rub the harissa marinade all over.
Step 5
Place the chicken, skin side up, on a separate lightly greased baking tray. Place the two trays in the oven. Roast the sweet potatoes for 20 minutes, turning halfway through, or until caramelised and tender.
Step 6
Roast the chicken for 30 minutes, or until lightly charred and cooked through. Set aside to rest, loosely covered for 5 minutes.
Step 7
Cut the chicken into pieces and serve with sweet potatoes and rocket.
