It’s the wrong time of the year for new potatoes – I used the smallest ones I had and cut them up further.
Preheat oven to 375 deg F (190C).
Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I’d put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
Squeeze the lemon wedges over everything, then add them to the dish.
Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden.I tested for doneness, as the paste made it hard to tell how done the chicken was.
