Chicken and Chickpea Traybake with Harissa Yoghurt

• 8bone-in skin-on chicken thighs
• 2 x 400gtins chickpeas, drained and rinsed
• 2red peppers, cut into thick strips
• 2red onions, cut into wedges
• 4garlic cloves, unpeeled and bashed
• 2 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 1lemon, halved
• 3 tbspolive oil
• fine salt
• black pepper
• 250gGreek yoghurt
• 2 tbspharissa paste
• 15gparsley, chopped

Method

1. 1Heat the oven to 210C fan. Put the chickpeas, peppers, onions and garlic in your largest roasting tray. Toss with 2 tablespoons of the olive oil, the cumin, coriander, paprika, a teaspoon of salt and plenty of pepper, and spread out in a single layer. Crowding is the enemy here; use two trays if you have to.
2. 2Pat the chicken skin dry, rub with the remaining oil and season well. Sit the thighs skin-side up on top of the vegetables and squeeze over one lemon half. Tuck both halves into the tray.
3. 3Roast for 35 to 40 minutes until the chicken skin is deep golden and crisp, the thickest part reaches 75°C for 30 seconds away from the bone, and the chickpeas on the edges of the tray have gone crunchy. Give the vegetables a stir around the chicken halfway through.
4. 4Stir the harissa into the yoghurt with a pinch of salt. Leave it streaky rather than fully blended so it looks like it tastes.
5. 5Serve two thighs each with a big spoon of the chickpeas and vegetables, the tray juices poured over, the harissa yoghurt on the side and parsley scattered over everything.

Per serving

kcal

646

protein

60.3g

fibre

12.2g

carbs

40.2g

fat

25.3g