Rose Harissa Chicken and Smashed Potato Traybake
Ingredients
- 4-6 chicken thighs
- 2 tbsp rose harissa paste (plus more as needed)
- 1 tsp minced garlic
- 1 tsp minced ginger
- Salt to taste
- 600g new potatoes
- Drizzle of extra virgin olive oil
Preparation
Preheat the oven to 180C
Parboil the potatoes in boiling water until just cooked, about 10 minutes
Lay them in a large baking tray and smash with a glass
Marinate the chicken with the harissa paste, garlic, ginger, and salt. Place on top of the potatoes
Cover and place the tray into the fridge overnight
Just before cooking, preheat the oven to 180C, drizzle extra virgin olive oil over the chicken and potatoes, and bake for about 35-45 minutes until cooked through
Add a little extra harissa drizzle on top from the tray juices and enjoy
Tips
For a vegetarian version, swap chicken for halloumi and add it to the potatoes for the last 10 minutes of cooking
Keep the skin on potatoes for extra fibre, nutrients, and lower GI
This can be served with tenderstem broccoli and a side salad
