Harissa Roasted Chicken with Kūmara and Green Olives (gf)
Tray bakes are versatile, and ingredients can be changed out to fit whatever is in the fridge or pantry. Chunks of potato, eggplant and fennel would be delicious, and you could add a drained tin of large white beans to the mix.
4 bone-in chicken thighs and 6 drumsticks
1 kilogram Beauregard kūmara, peeled and cut into chunks
2 red onions, cut into wedges
16 large green olives
3 tablespoons olive oil
2 tablespoons harissa
1 teaspoon cumin seeds
12 cherry tomatoes
sea salt and black pepper
½ cup white wine
1 cup thick plain yoghurt
1 tablespoon tahini
finely grated zest 1 lemon
1 tablespoon lemon juice
2 cloves garlic, crushed
watercress or rocket, to serve
Preheat the oven to 180°C fan bake.
Place all the ingredients, except the wine, on a large, lipped baking tray and toss well to combine. Season everything generously with salt and pepper and spread to a single layer. Pour in the wine.
Roast for about 40 minutes, or until the chicken is fully cooked, basting once during cooking.
TO FINISH: Stir the yoghurt, tahini, lemon zest and juice and the garlic together in a small bowl and season with salt and pepper, add more lemon juice or water to thin if necessary.
Spoon some of the yoghurt sauce over chicken and scatter with the watercress. SERVES 4