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Harissa chicken and vegetable traybake with herb yoghurt

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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 people

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.