Toss 1 tbsp olive oil with the potatoes, carrot and preserved lemon. Season generously with salt and put into a lipped baking tray.
Mix together the remaining oil with the smoked paprika, cumin and Harissa and rub onto the chicken. Put the chicken, skin side up, on top of the potatoes, add 1/2 cup chicken stock to the pan and roast for 40-50 minutes or until the chicken and vegetables are cooked through. Scatter half the coriander over the chicken and vegetables.
Mix the remaining coriander with the yoghurt and lemon juice and season to taste. Serve with the chicken.
2 tbsp olive oil
500g potatoes, peeled and cut into 1cm thickness
3 carrots, sliced into 1cm thickness
1/2 preserved lemon, roughly chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp harissa paste (use more if you like it spicy)
1 butterflied chicken
250ml chicken stock
1/2 cup roughly chopped coriander leaves
1 cup thick greek yoghurt
juice of half a lemon