Ingredients
- Bone-in chicken thighs8
- Rose harissa paste3 tbsp
- Olive oil2 tbsp
- Honey1 tbsp
- Chickpeas, drained2 x 400g tins
- Red peppers, sliced2
- Red onion, wedged1
- Lemon, halved1
- Fresh parsleya handful
- Salt and pepperto taste
Method
- 1
Heat oven to 220°C/200°C fan. Whisk harissa, oil, honey and a pinch of salt. Rub two-thirds over chicken.
- 2
Toss chickpeas, peppers and onion with remaining marinade on a large tray. Nestle chicken on top, skin-side up. Tuck in lemon halves.
- 3
Roast 30-35 minutes until chicken is deeply golden and juices run clear, stirring chickpeas once.
- 4
Squeeze roasted lemon over the tray, scatter with parsley and serve.
Tags
high-proteinhigh-fibreone-traymeal-prepnorth-african-inspired