Harissa and orange-roasted chicken and vegetables

Ingredients

• Harissa
• 1/3 cup p (15g) dried red chillies, chopped coarsely
• 1/2 teaspoon each ground coriander, cumin and caraway seeds
• 1 clove garlic, quartered
• 1 tablespoon tomato paste
• 2 teaspoons finely grated orange rind
• 1/4 cup (60ml) orange juice
• 1 small orange (180g), cut into thin wedges
• 1.6 kilograms (3¼ pound) whole chicken
• 1 tablespoon olive oil
• 300 grams (10 ounces) baby onions
• 500 grams (1 pound) baby new potatoes
• 1 bulb garlic, separated into cloves
• 4 baby eggplants (240g), halved lengthways
• 250 grams (8 ounces) cherry tomatoes