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. Preheat oven to 200ºC fan/220ºC/Gas mark 7.
  2. Mix the olive oil and Harissa paste in a large bowl.
  3. Score the chicken thighs.
  4. Add the chicken, peppers and red onion to the harissa mixture and coat evenly.
  5. Transfer onto an oiled oven tray and place in the oven for 10 minutes.
  6. Remove from the oven and give the tray a little shake to prevent sticking.
  7. Reduce the heat to 180ºC fan/200ºC/Gas mark 6 and cook for a further 20 minutes, turning occasionally.
  8. Ensure the chicken is thoroughly cooked before serving.
  9. Serve sprinkled with freshly chopped mint, toasted pine nuts and crumbled feta.

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.