Baked Harissa Chicken with Yogurt Dressing

Name: Baked Harissa Chicken with Yogurt Dressing
Cook time: 50 min
Yield: 4
Ingredients: 4 chicken breasts, bone in and skin on; 1 tablesp. harissa paste; 2 garlic cloves, peeled and crushed; 2 tablesp. rapeseed or olive oil; Zest and Juice of 1 lemon; 1 teasp. honey; Salt and fresh ground black pepper; 500g medium potatoes, peeled and quartered; 3 mixed peppers, halved, deseeded and cut into 3-4cm pieces; 1 red onion, peeled, halved and cut into wedges; 200g cherry tomatoes, halved

Everyone loves an easy one pan dish that comes out of the oven roasted to perfection.

4 people

50 min

Nutrition per serving

kcal

629kcal
protein

46g
total fat

27g
saturates

7.6g
iron

3.35mg
carbs

43g

Ingredients

4 chicken breasts, bone in and skin on
1 tablesp. harissa paste
2 garlic cloves, peeled and crushed
2 tablesp. rapeseed or olive oil
Zest and Juice of 1 lemon
1 teasp. honey
Salt and fresh ground black pepper
500g medium potatoes, peeled and quartered
3 mixed peppers, halved, deseeded and cut into 3-4cm pieces
1 red onion, peeled, halved and cut into wedges
200g cherry tomatoes, halved

To serve: A bunch of mint leaves, roughly chopped

150mls Greek style yogurt
2 teasp. harissa paste
1 teasp. lemon juice

Baked Harissa Chicken

4 chicken breasts, bone in and skin on
1 tablesp. harissa paste
2 garlic cloves, peeled and crushed
2 tablesp. rapeseed or olive oil
Zest and Juice of 1 lemon
1 teasp. honey
Salt and fresh ground black pepper
500g medium potatoes, peeled and quartered
3 mixed peppers, halved, deseeded and cut into 3-4cm pieces
1 red onion, peeled, halved and cut into wedges
200g cherry tomatoes, halved

To serve: A bunch of mint leaves, roughly chopped

Yogurt Dressing

150mls Greek style yogurt
2 teasp. harissa paste
1 teasp. lemon juice

Preheat oven to gas Mark 6, 200°C (400°F).

Place the harissa paste, garlic, oil, lemon zest and juice, honey, salt and pepper in a small bowl and mix to combine. Set aside.

Place the chicken, skin-side up, in a large roasting tin along with the potatoes. Pour 2/3^rd of the marinade over the chicken and potatoes and mix well. Roast for 10 minutes then turn down the oven to Mark 4, 180°C (350°F). Mix the peppers and onion with the remaining marinade and add them to the roasting tin. Roast for another 20 minutes. Add the tomatoes for the final 5 minutes.

To make the dressing: place the yogurt, harissa paste, lemon juice and seasoning in a bowl. Mix well until fully combined