Moroccan midweek roast

Shredded leftover chicken and roasted veg are delicious piled into wraps for a tasty lunch.

SERVES 4

PREP TIME 15 MINS

COOK TIME 30 MINS

● 5 medium sweet potatoes, quartered

● 1 red onion, quartered and sliced

● 4 courgettes, sliced

● 6 chicken breast fillets, skin on

● 2 garlic cloves, crushed

● 6tsp harissa paste

● 2tbsp coriander leaves

● 2tbsp olive oil

1 Heat the oven to 220C/ Gas 7. Take a very large roasting tin – or use two. Tip in the sweet potatoes, onion and courgettes.

2 Add the chicken, pierce the flesh several times, season generously, add the garlic and spread over the harissa paste.

3 Sprinkle with coriander leaves and drizzle with olive oil. Roast for 15 mins, turning the vegetables as needed, and cook for 15 mins more until the chicken juices run clear and the vegetables are tender.

4 Set aside two of the chicken breasts and onethird of the roasted vegetables to use the following day.