Harissa Roast Chicken and Veg Tray Bake

As much as this is a recipe (which if you follow to a tee will be delicious!), it's more a suggestion from which you can add your favourite or the most seasonal vegetables and continue to enjoy all year round.

The basis for the flavour is rose harissa paste which you can now find in every supermarket and even some corner shops! It's a Tunisian chilli paste with garlic, roasted peppers, cumin, caraway seeds as well as rose petals for a lovely floral finish. On this occasion, I had peppers, Brussels sprouts and onions in the fridge so that's what went in the tray but, as I say, you do you!

Harissa Roast Chicken and Veg Tray Bake

Serves 4

oil

8 skin on, bone-in chicken thighs

2 tbsp rose harissa paste

2 long red peppers, deseeded and cut into chunks

250g Brussels sprouts, bottom removed then halved

1 large onion, cut into wedges

6 tbsp Greek yoghurt

1 tbsp fresh chives, finely chopped

sea salt and freshly ground black pepper

Preheat the oven to 200C/180C fan/gas mark 6. Drizzle a tablespoon of oil in a large roasting tin and pop into the oven to heat up for 5 minutes.

Meanwhile, rub the chicken thighs with the harissa paste until coated all over. Season with a little salt then put in the heated roasting tin skin side down. Add all of the other ingredients on top of the chicken with a little salt and pepper (it should be packed full) and return to the oven for 30 minutes.

After 30 minutes, using a couple of forks or a pair of tongs, carefully pull the chicken thighs from under the veg and place it on top, skin side up. Return to the oven for a further 25 minutes until the vegetables are sticky and the chicken is tender.

To serve, mix the yoghurt and chives with a good pinch of salt and pepper. Divide the chicken and veg between plates and then dollop the yoghurt alongside.