Harissa chicken traybake

1 of 5-a-day chicken chicken traybake easy family friendly family meal gluten free harissa make it tonight spring supper traybake

N/A

Source

Ingredients

4 chicken legs

4 tbsp harissa paste (rose harissa is nice)

1 garlic bulb, broken into cloves

1 lemon, cut into wedges

400g cherry tomatoes on the vine

350g new potatoes, halved if large

50g Kalamata olives, chopped

2 tbsp olive oil

green salad, to serve (optional)

Method

Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.

Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.