Honey Harissa Chicken Traybake with Herby Chips and Greek Sa

• porciones: 2 servings
• tiempo total: 40 minutes

Ingredientes

450 grams Potatoes

1 sachet(s) Dried Oregano

1 unit(s) Bell Pepper

150 grams Tenderstem Broccoli

3 unit(s) Chicken Thighs

50 grams Harissa Paste

50 grams Greek Style Salad Cheese

2 tbsp Honey

2 tbsp Mayonnaise

Instrucciones

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Put the pepper slices and broccoli onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Lay the chicken thighs flat onto the other side of the veg tray and season with salt and pepper. Using the back of a spoon, spread the harissa paste evenly over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast on the top shelf of your oven until the chicken is cooked through and the veg is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, drizzle the honey (see pantry for amount) over the chicken, stirring to coat in the glaze.

Share the glazed harissa chicken between your serving plates with the chips and veg alongside. Crumble the Greek style salad cheese over the roasted veg. Serve with a dollop of mayonnaise (see pantry for amount) alongside for dipping. Enjoy!

Nutrición

• Tamaño de la Porción: 596
• Calorías: 808 kcal
• Grasa Total: 42.6 g
• Grasa Saturada: 10.6 g
• Sodio: 1.45 g
• Carbohidratos Totales: 67.5 g
• Azúcares Totales: 21.1 g
• Proteína: 43.8 g