The secret to great quick roasting a whole chicken is to butterfly it (you can call it spatchcocking which will impress all your friends if you want). Removing the backbone is a snap with kitchen shears but if you don’t have any, you can do it with a chef’s knife, just be careful with it! Once butterflied, the chicken rests flat on the roasting pan, which means all the meat can cook evenly. Harissa is a North African hot sauce that you can find in ethnic grocery stores or well stock upscale grocery stores. Think a savory less vinegary version of Srirachi sauce.