With sweet peppers & fresh mint
I’ve used a whole chicken but if you’ve got pieces that’s no problem at all, just adjust the cooking time accordingly.
Harissa could be swapped out for curry paste or pesto, anything with a lot of flavour that you can rub all over the bird.
You could use regular onions, leeks or shallots if you don’t have red.
If you’re out of peppers, try courgettes, aubergines or tomatoes in their place, or a mixture.