Harissa chicken & parsnip traybake with orange & feta
Serves 4
Easy
Prep:
Cook:
Serve this colourful one-pan roast for a cosy winter dinner. Packed with bold flavours, serve with plenty of crusty bread for mopping up the roasting juices
Skip to ingredients
- 8 skin-on chicken thighs
- 4 medium parsnipscut into long wedges
- 2 red onionseach cut into 8 wedges
- 700g jar chickpeasor 2 x 400g cans, drained
- 2-3 tbsp harissa paste(or to taste)
- 2 tbsp red wine vinegar
- 1 tbsp honeyor maple syrup
- 2 tsp fennel seeds
- 2 small oranges1 zested and juiced, 1 sliced
- 2 tbsp olive oil
- 100g feta
- small handful of coriandermint or parsley, chopped
Nutrition: Per serving
- kcal618
- fat29g
- saturates9g
- carbs46g
- sugars19g
- fibre14g
- protein37g
- salt1.17g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the chicken, parsnips, onions and chickpeas in a large roasting tin. Add the harissa, vinegar, honey, fennel seeds, orange zest and juice, and the olive oil. Season well and toss everything together until the chicken is evenly coated.
step 2
Arrange the chicken so it’s skin-side up, and ensure the parsnips are in a single layer around it. Tuck the orange slices between the chicken and veg, leaving the chicken skin exposed so it can crisp up. Roast for 45 mins, giving the tin a good shake halfway through cooking.
step 3
Spoon some of the roasting juices from the tin over the chicken, scatter over the feta and return to the oven for 15 mins until the chicken is cooked through, the feta is just starting to colour and the vegetables are tender. Scatter over the herbs to serve.
