About recipe

Warming, comforting and healthy too, this harissa chicken traybake is perfect for busy weeknights and delicious enough for weekend entertaining! You can also make it in advance as the leftovers are delicious reheated too.

Ingredients (serves 5)

• 2 lbs. of chicken thighs, no skin or bone
• 2 red onions, quarters
• 8 cloves garlic
• 4 tbsp. rose harissa
• 1 tbsp. olive oil
• 4 oz. chicken broth
• 1 can butterbeans, drained
• The juice of ½ a lemon
• 1 oz. feta
• A handful of finely chopped dill
• 1/4 Tbsp. Sea salt

Preparation

1. Pre-heat the oven to 400°F
2. In a large bowl, add the chicken, red onions,
   garlic, harissa and olive oil. Season with salt
   and toss together.
3. Transfer to a roasting tray and pour over the
   chicken broth.
4. Roast for 40-45 minutes or until the chicken is
   crispy and tender.
5. Tip the butter beans into the roasting tray. Add
   the lemon and shake together.
6. Cover with foil and leave to rest for 5 minutes.
7. Transfer the chicken, to a serving dish and
   spoon over all the juices from the roasting tray.
8. Crumble over the feta

NOTES:
Leftovers can be refrigerated in an airtight container for up to four days or frozen in a freeze-safe container for up to two months. To reheat, microwave in a damp paper towel in 20 second increments until heated through.