Harissa Chicken Traybake with Lemon and Mint Yoghurt
I love a traybake. Minimal fuss, chuck it in the oven, get some other jobs done and then come back and it’s done. Magic.
Ingredients (serves 2)
Prep time: 30 mins Cooking time: 45 mins-1hr
500g chicken thigh fillets
1 onion
2 red peppers
300g new potatoes
50g harissa paste
200g natural yoghurt
1 lemon - juice & zest
Handful of fresh mint
1 tsp garlic puree
Salt
Pepper
Method
1. Ahead of time (at least 30 mins but preferably longer), cut the chicken into quarters and add to a bowl with half of the harissa paste. Mix well and set aside.
2. Preheat your oven to 200°C. Wash the potatoes and slice into discs about half a cm thick (don't worry about peeling them). Add to pan of cold salted water and bring to the boil. Once boiling, continue to cook for 5 minutes before draining. While the potatoes are cooking, slice the peppers into strips and the onion into quarters.
3. Add the drained potato discs, the peppers and the onion to a roasting tray with the chicken and the remaining harissa paste. Season with salt & pepper and mix well. Roast in the oven for 35-40 minutes, until the chicken is cooked through and the potatoes are getting crispy. Mix the tray every ~10-15 mins to ensure an even cook.
4. Grate the lemon zest and add to the yoghurt, along with the juice from the same lemon. Finely chop the fresh mint and add to the yoghurt, along with garlic puree and season with salt and pepper. Mix well and set aside until just before serving.
5. Once the traybake is done, divide the yoghurt between two plates. Top with the roasted chicken & veg and serve immediately. Done!
