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
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
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 2/3rd 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
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 2/3rd 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
Sprinkle the mint leaves over the chicken and vegetables and serve with the Yogurt Dressing on the side for spooning over.
