Name: Sticky harissa roasted chicken, parsnip and carrot traybake
Total time: 2700 s
Yield: 4
Ingredients: 8 skin-on chicken thigh; 500 gram parsnip; 500 gram carrot; 1 lemon; 1 tablespoon rose harissa paste; 1 tablespoon honey; 1 tablespoon dukkah; 1 handful dill; 1 clove garlic

Step 1

Preheat the oven to 200ºC/180ºC fan. Season the chicken (8) all over with salt and set aside.

Step 2

Place the parsnip (500 g) and carrots (500 g) into a large roasting tin where they fit comfortably in one layer. Nestle the lemon slices (1) among the vegetable chunks. Season with salt and drizzle with olive oil.

Step 3

Combine the harissa (15 g) and honey (20 g) and rub the mixture all over the chicken using your hands. Arrange the chicken skin-side-down over the veg and roast for 20 minutes. Turn the chicken over and give the vegetables a mix. Scatter everything with dukkah (9 g) and roast for a further 20-25 minutes, until the chicken is cooked through and the skin is crisp.

Step 4

Combine the chopped herbs (1 handful) with the garlic (1 clove) and lemon zest. Scatter this over the chicken and vegetables to serve.

Sticky harissa roasted chicken, parsnip and carrot traybake

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