I’d start with the harissa paste because the chicken can then lightly marinade with its coating of paste while you prep the stuffing, potatoes, and beans.

So, using a jug that’s easily big enough to hold all the paste’s ingredients, stir them together so that everything becomes completely combined. (Using a jug makes it a little easier to baste the chicken later.)

Now rub the salt and pepper all over the chicken’s skin and then give it a thorough coating with half the harissa paste – the remaining half gets used later to give the bird a couple of bastings as it roasts. Set the coated chicken on a plate and let it stand for at least 15 minutes.

Add the couscous to a mixing bowl and stir in the boiling water. Let it sit for 5 minutes and then give it a good stir to separate all the little beads of couscous.

Once you’ve done that, turn the couscous into a good size mixing bowl and add all the stuffing’s remaining ingredients. Give it a thorough stir, and that’s it. The stuffing is ready for the bird.

First thing here is to turn your oven to 400F / 200C and set a shelf in the middle for the chicken, with another shelf below it for the potatoes.

Spoon the stuffing into the chicken’s cavity. Use the back of the spoon to press the stuffing firmly into the chicken so the cavity is completely filled.

Now tie the legs tightly together with cooks’ string so that their ends are crossed over one another and cover the stuffed cavity. Once you’ve trimmed off any excess string, the chicken’s almost ready for the oven.

I say almost because you’ll probably find some of the harissa paste has slid off the bird onto the plate. Spoon as much of it as you can back onto the bird. Then place the chicken on a roasting dish and get it onto that middle shelf in your hot oven.

You’re now aiming to roast the bird for an hour at least - maybe a little longer - and to baste it twice as it roasts.

So, after 20 minutes’ roasting, remove the chicken from the oven, and baste all its exposed surface with half of the remaining paste. Do the same thing again with the rest of the paste 20 minutes later. Bear in mind that some of the paate will have collected in the roasting dish and be sure to spoon that over the chicken each time you baste it.

Check the bird after it’s been roasting for an hour to see if the surface has picked up a little very dark red char, and that the coated skin has crisped to your liking. If not, let the chicken roast for another 5 minutes or so.

Now set the finished bird on a carving board and let it rest for 12 minutes. This resting really matters because it allows the meat to become firmer and more tender as it reabsorbs its flavorful juices. And that important process also makes it much easier for you to carve the chicken cleanly with a sharp knife.

Bear in mind that the potatoes are going into the oven for the last 40 minutes of the chicken’s roasting. That means you’re going to start them as soon as you’ve given the chicken it’s first basting with the harissa paste.

To prepare the potatoes for cooking, stir all the ingredients together in a roasting dish that will hold everything in a snug, single layer. Take a little care to make sure the potatoes, onions, garlic, and jalapenos get an even coating of the oil, spices, salt and pepper. Now cover the dish with a tightly fitting covering of silver foil. (You want that tight fit so that everything can steam in its own juice for the first 20 minutes in the oven.)

Once the chicken’s been roasting for 20 minutes and had its first basting, set the covered potatoes in the oven on the shelf below the chicken. Let them cook for 20 minutes until the chicken is ready for its second basting. Remove the potatoes’ dish from the oven, take off the foil and give everything a gentle, turning stir.

Return the uncovered dish to the oven along with chicken for another 20 minutes’ roasting. That’s when you’ll be removing the chicken from the oven. Turn off the oven and leave the door ajar so that the potatoes sit in the cooling oven while the chicken gets its 12 minutes’ resting.

I’d start cooking beans about 10 minutes before the chicken’s ready for carving,

Add the salt to a medium size pan together with an amount of water that you reckon will be just enough to barely cover the beans.

Set the pan on a high heat and as soon as it comes to a brisk boil, add the beans. Let the water come back to the boil, then drop the heat to low-medium so the beans can cook for six minutes at a gently rolling simmer. Done, and ready to be drained and served in a warmed, good-looking dish.

You might like to carve the chicken at the table, That way, it looks at its very best before you set about it with a sharp knife.

The potatoes can go to the table in their still-hot dish straight from the oven so people can help themselves.

A little sprinkling of salt on top of the beans along with a smallish, melting slab of butter appeals to me, but those final little extras are entirely up to you.