Using just 5 simple ingredients, you can rustle up a delightfully spicy chicken traybake for dinner tonight. Fresh veg, juicy chicken thighs and potato wedges are roasted in a smoky harissa paste in this super simple one-tray recipe.
See recipe below:
Preheat the oven to gas 6, 200°C, fan 180°C. Put 500g frozen Spicy Potato Wedges and a 280g pack Chef’s Medley vegetables on a large baking tray. Toss a 600g pack Skinless and Boneless Chicken Thigh Fillets with 2 tbsp Harissa Paste and nestle in between the vegetables. Drizzle everything with ½ tbsp olive oil and season lightly. Bake for 45 mins, tossing once halfway through. Stir through a 130g pack Baby Spinach to wilt slightly, then serve.