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Harissa Chicken with Roasted Vegetables

Spicy North African-inspired chicken roasted with peppers, onions and courgettes in a smoky harissa marinade.

Mediterranean Gluten Free
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Overview

Description

Spicy North African-inspired chicken roasted with peppers, onions and courgettes in a smoky harissa marinade.

Prep 15 min Cook 40 min Serves 4
Preparation

Ingredients

  • 6 Chicken thighs
  • 3 tbsp Harissa paste
  • 2 Red pepper
  • 1 Courgette
  • 1 Red onion
  • 4 cloves Garlic
  • 2 tbsp Olive oil
  • 1 Lemon
Cooking

Instructions

  1. 1
    Preheat the oven to 200°C.
  2. 2
    In a large bowl, combine harissa paste, olive oil, crushed garlic and lemon juice.
  3. 3
    Add the chicken thighs and coat thoroughly in the marinade.
  4. 4
    Slice the peppers, courgette and red onion into chunky pieces and place them in a large roasting tray.
  5. 5
    Arrange the marinated chicken over the vegetables and drizzle any remaining marinade on top.
  6. 6
    Roast for 35–40 minutes, turning the vegetables halfway through cooking.
  7. 7
    Cook until the chicken skin is crisp and golden and the vegetables are tender and caramelised.
  8. 8
    Serve with couscous, rice or warm flatbreads.
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