As well as tasting amazing, this simple tray bake is easy to create and even easier to clean up afterwards. Just the thing for a perfect midweek feast.

Serves - 4; Preparation - 5mins; Cooking Time - 35mins; Chilli Rating - 1
Harissa Paste

how to create it

What you’ll need:

1 x tbsp Olive Oil

3 Heaped tbsp Harissa Paste

6 x Chicken Thighs (skin on, boneless)

1 x Orange Pepper, cut into 8 large chunks

1 x Yellow Pepper, cut into 8 large chunks

2 x Red Onions, quartered into wedges

1 x Lemon – sliced

To Garnish – freshly chopped coriander and pomegranate seeds

How to create it:

  1. Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7
  2. To start, mix the olive oil and Harissa Paste in a large bowl.
  3. Slash the skin of the chicken thighs twice. Pop the chicken, peppers and red onion into the bowl with the paste and coat evenly.
  4. Transfer it all onto an oiled oven tray and place in the oven for 10 mins.
  5. Remove from the oven and give the tray a little shake to prevent sticking. Turn down the heat to 200°C/Fan 180°C/Gas Mark 6 and cook for a further 20 mins, turning occasionally. Ensure the chicken is thoroughly cooked before serving.
  6. To serve – garnish with freshly chopped coriander and juicy pomegranate seeds. Quick, simple, tasty.

For a delicious alternative to chicken try lamb steaks or chops and serve with toasted flat breads and tzatziki.

Mixing the paste through some olive oil for a fabulously vibrant salad dressing.