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Harissa chicken & chickpea traybake

Harissa chicken & chickpea traybake

One tin, forty minutes: smoky harissa chicken thighs over chickpeas and peppers with a lemon yogurt drizzle.

Total time
45 min
Serves
4
Difficulty
Easy
Protein / serving
34g

Ingredients

Servings 4

Tick ingredients off as you gather them.

Method

  1. Step 1

    Heat the oven to 200C fan. Toss the chicken with harissa and half the oil.

  2. Step 2

    Tip the chickpeas, peppers and onion into a large roasting tin, toss with the remaining oil and cumin, and sit the chicken on top.

  3. Step 3

    Roast for 35 minutes until the chicken is cooked through and the edges of the chickpeas are crisp.

  4. Step 4

    Squeeze over half the lemon and rest for 5 minutes.

  5. Step 5

    Mix the yogurt with the remaining lemon juice and a pinch of salt; drizzle over and scatter with coriander.

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Nutrition per serving

Approximate values per serving
Calories485 kcal
Protein34g
Carbohydrates32g
– of which sugars8g
Fibre9g
Fat22g
– of which saturates5g
– of which omega-30.3g
Calcium120mg
Iron4.2mg
Salt1.1g
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