Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes
Prep:10 mins
Serves 4
4 chicken legs4 tbsp harissa paste (rose harissa is nice)1 garlic bulb, broken into cloves1 lemon, cut into wedges400g cherry tomatoes on the vine350g new potatoes, halved if large50g Kalamata olives, chopped2 tbsp olive oilgreen salad, to serve (optional)
STEP 1Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.STEP 2Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.
