Chicken and courgette traybake

Preparation – 10 minutes

preheat the oven to 180 degrees Celsius or 355 Fahrenheit.

wash the potatoes and cut them into fairly thick slices. Wash the courgettes, top and tail, and cut them into thick slices.

peel the red onion and cut it into fairly thick rings. Peel the garlic cloves and cut them in half. Mix the potatoes with the courgette, red onion and garlic.

stir in 2 teaspoons of harissa and a generous dash of olive oil. Season with black pepper and coarse sea salt and place in an oven dish.

Finishing the chicken and courgette traybake – 50 minutes

remove any excess fat and sinew from the chicken fillets and, if they are very large, cut them in half. Do not cut the chicken fillets too thin, as they will dry out.

season the chicken fillets with the juice of half a lemon, 2 teaspoons of harissa, a little olive oil, black pepper and coarse sea salt, to taste. Place the chicken on top of the vegetables and potatoes.

cut the remaining one-and-a-half lemons into large wedges and place them in between the chicken fillets.

sprinkle with a little extra olive oil, if necessary, and roast in the oven for about half an hour.

stir the traybake once and place the vine tomatoes over the traybake. Bake for another 10 minutes, until the potatoes and chicken are cooked. Squeeze the roasted lemon over the top. Enjoy your meal!