Harissa chicken & vegetable traybake
0% fat natural Greek yogurt
Chicken Thigh with Skin, Boneless, cooked
2 small, cut into thick wedges
1 whole, small, peeled, deseeded and cut into small chunks
Sweet potato(es), raw
1 medium, peeled and cut into small chunks
300 g, into small florets
2 medium, thickly sliced
2 clove(s), unpeeled
1 tablespoons, chopped
- In a small bowl, combine the yogurt and harissa. Put the chicken in a shallow dish and spoon over the harissa yogurt. Cover and marinate in the fridge for at least 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the vegetables and garlic in a large roasting tin and drizzle over the oil. Season and roast for 15 minutes.
- Remove the tray from the oven and add the marinated chicken. Return to the oven and bake for 20-25 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
- Rest for 5 minutes, then serve garnished with the parsley.