Harissa Roast Chicken Traybake

• 2 tbsp Extra virgin olive oil
• 2 tbsp Harissa
• 1 tsp Ground cumin
• 1 medium Lemon
• 8 Chicken thighs, bone-in, skin-on
• 2 medium Red onion
• 2 medium Red pepper
• 400 g Canned chickpeas
• 200 g Greek yogurt
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). In a large bowl, mix the olive oil, harissa and ground cumin. Finely grate in a little lemon zest, then cut the lemon into wedges and set aside.
2. Add the chicken thighs to the bowl and turn to coat well. Cut the red onions into wedges and the red peppers into thick strips, then add them to the bowl and toss to coat. Tip everything onto a large baking tray and spread into a single layer, with the chicken skin-side up.
3. Roast for 25 minutes, then take the tray out and turn the onions and peppers through the pan juices. Drain the chickpeas and scatter them around the chicken, then return to the oven. Roast for 15 minutes more, or until the chicken is deeply browned and cooked through.
4. Squeeze over a couple of lemon wedges and toss the chickpeas through the spiced juices. Let the traybake rest for 5 minutes, then serve with the remaining lemon wedges. Dollop over the Greek yogurt and finish with fresh coriander, if using.

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