Harissa Chicken Traybake

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp rose harissa
• 3 tbsp olive oil
• 600 g sweet potatoes, in wedges
• 2 red onions, in wedges
• 400 g tin chickpeas, drained
• 1 lemon, halved
• 150 g Greek yoghurt, to serve
• a handful of coriander

Method

1. Marinate the chicken

   Rub the thighs all over with the harissa, a tablespoon of oil and plenty of salt. Half an hour is plenty, overnight is better.

   30 min

2. Start the vegetables

   Toss the sweet potato and onion with the rest of the oil and spread across a large tray. Give them a head start of ten minutes — they need longer than the chicken.

   10 min

3. Add the chicken

   Nestle the thighs skin-side up among the vegetables with the lemon halves. Keep the skin clear of the vegetables so it crisps rather than steams. Roast at 200°C.

   30 min

4. Add the chickpeas

   Scatter the chickpeas into the tray for the last fifteen minutes so they crisp in the spiced chicken fat.

   15 min

5. Serve

   Squeeze over the roasted lemon and serve straight from the tray with yoghurt and coriander.