ROASTED HARISSA CHICKEN
AND VEGETABLE TRAY BAKE
PREP TIME: 20 MINS
+ MARINATING TIME
COOKING TIME: 1 HOUR
SERVES: 4
INGREDIENTS
4 Chicken Marylands, slashed on the diagonal
2 tablespoons harissa paste
2 tablespoons lemon juice
2 tablespoons olive oil
750g bag Spud Lite baby potatoes, halved
1 bunch baby carrots
250g truss cherry tomatoes
1 red onion, cut into segments
2 tablespoons fresh parsley leaves, roughly chopped
Lemon wedges, to serve
METHOD
1. For the harissa marinade, combine harissa, juice and 1 tablespoon oil together in a small mixing bowl until well combined. Brush marinade all over each chicken Maryland, cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat oven to 200°C (180°C fan-forced).
3. Place potatoes and carrots on a large baking tray with remaining oil, tossing to combine. Season with salt and pepper.
4. Place prepared chicken on top of vegetables and roast in preheated oven for 30 minutes.
5. Place onion and remaining oil in small mixing bowl, tossing to combine.
6. Remove pan from oven, adding onion and tomatoes to pan. Reposition chicken to allow even cooking of vegetables.
7. Roast in oven for a further 30 minutes, or until chicken is golden and cooked through.
8. Serve roasted chicken and vegetables with chopped parsley and lemon wedges.
YOU MIGHT ALSO LIKE…
Moroccan Vegetable And Chickpea Soup
MOROCCAN VEGETABLE AND CHICKPEA SOUP PREP TIME: 15 MINUTESCOOKING TIME: 25 MINUTESSERVES: 4INGREDIENTS 1 tablespoon olive oil2 teaspoons Moroccan spice mix1 large brown onion, peeled and diced2 sticks celery, diced1 large carrot, peeled and diced400g crushed tomatoes1...
Italian Style Meatballs with Basil & Parmesan Mashed Potato
Italian Style Meatballs with Basil & Parmesan Mashed Potato PREP TIME: 25 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4 - 5 INGREDIENTS Meatballs in Tomato Soup 1/3 cup fresh breadcrumbs ¼ cup milk 250g beef mince 250g pork mince 2 cloves garlic, crushed 3 teaspoons...
Coconut, Lime and Chilli Potato Bake
COCONUT, LIME AND CHILLI POTATO BAKE PREP TIME: 25 MINUTESCOOKING TIME: 1 HOUR, 40 MINS SERVES: 6 INGREDIENTS 1kg Spud Lite potatoes 270ml tin coconut cream 1 cup (250ml) vegetable stock ½ teaspoon soy sauce 2 cloves garlic, crushed 1 long red chilli, deseeded...