Harissa chicken and vegetable traybake with herb yoghurt
Harissa chicken and roasted vegetables baked until golden, served with a drizzle of herb yoghurt, creating a colourful, glossy traybake full of warmth, texture and Mediterranean-style flavour.
Equipment
- Large roasting tin
Ingredients
- 4 chicken thighs bone-in or boneless
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 1½ tsp smoked paprika
- 1 lemon juice
- 2 corn cobs, kernels sliced off (or 2 cups frozen)
- 1 red onion, cut into wedges
- 1 courgette, sliced into half-moons
- 1 red pepper, deseeded and sliced
- 1 tsp oregano
Herb yoghurt
- 200 g Greek yoghurt
- 1 small handful fresh mint finely chopped
- 1 small handful fresh parsley finely chopped
- 1 clove garlic grated
- to taste salt & pepper
Instructions
- Marinate the chicken - In a small bowl, mix together harissa, olive oil, smoked paprika, lemon juice, salt and pepper. Coat the chicken and set aside while you prep the veg.
- In a roasting tin, scatter the sweetcorn, red onion, red pepper and courgette. Drizzle with a little oil, season, and toss together.
- Add the chicken thighs on top of the vegetables.
- Roast in an oven at 200°C (180°C fan) for 30–35 minutes until the chicken is cooked through and the veg is lightly charred.
- In the meantime, make the herb yoghurt. In a small bowl add the yoghurt, mint, parsley, garlic, lemon juice, salt and pepper and mix together.
- Serve the herb yoghurt drizzled over the chicken and vegetables or serve on the side.