Preheat oven to 400°F.
In a large bowl add 4 bone-in chicken legs and cover with 1/4 cup harissa, 3 tbsp olive oil and 2 tsp salt. Use your hands to cover the chicken all over in the marinade.
Scrub 400g carrots, 600g potatoes and 300g turnips clean, then cut into bite-sized pieces, about 1-2 inches. Next, cut 3 shallots into quarters and peel and smash 3 cloves garlic. Transfer the veg to a 16" x 10" baking dish and cover with 1/4 cup olive oil and 1 tsp salt. Toss to evenly coat, then cover with 1/3 cup dry vermouth.
Place the marinated chicken skin side up and cover with a generous drizzle of honey, about 1 tbsp per leg. Cover in foil and roast at 400°F for 30 minutes.
After 30 minutes, remove the foil and continue roasting for another 30 minutes. Baste the chicken in the juices at the bottom of the pan, and finish roasting until the skin is dark brown and crispy, about 15 minutes.
