Harissa Chicken & Chickpea Traybake

• Chicken thigh(700 g)
• Canned Chickpeas(2)
• Red Onion(1)
• Bell pepper(2)
• Courgette(1)
• Garlic(4 cloves)
• Harissa paste(2½ tbsp)
• Olive oil(2 tbsp)
• Ground Coriander(1 tsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Feta(100 g)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Drain the {Canned Chickpeas}. Slice the {Red Onion}, cut the {Bell pepper} into thick strips, slice the {Zucchini} into half-moons, finely chop the {Garlic}, and cut the {Chicken thigh} into bite-size pieces.

   ~12 min

2. 2

   Tip the {Chicken thigh}, {Canned Chickpeas}, {Red Onion}, {Bell pepper}, {Zucchini}, and {Garlic} onto a large tray. Add the {Harissa paste}, {Olive oil}, {Ground Coriander}, {Cumin}, {Smoked paprika}, {Salt}, and {Black pepper}, then toss well so everything is evenly coated and spread into a single layer.

   ~5 min

3. 3

   Roast for 15 minutes, toss everything well, then return to the oven for 15 minutes more until the chicken is cooked through and the vegetables are tender with golden edges.

   ~30 min

4. 4

   Crumble over the {Feta}, finely chop and scatter the {Fresh parsley}, and squeeze over half the {Lemon}. Toss lightly so the feta softens into the warm traybake.

   ~2 min

5. 5

   Serve straight from the tray with the remaining {Lemon} cut into wedges for squeezing over at the table.

   ~1 min