Harissa Chicken & Chickpea Traybake

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. 1

   Heat oven to 220°C/200°C fan. Whisk harissa, oil, honey and a pinch of salt. Rub two-thirds over chicken.

2. 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. 3

   Roast 30-35 minutes until chicken is deeply golden and juices run clear, stirring chickpeas once.

4. 4

   Squeeze roasted lemon over the tray, scatter with parsley and serve.