Harissa-Honey Chicken and Potato Tray Bake

1 - Preheat and Prep

‍Preheat the oven to 200°C.

‍2 - Prep the potatoes

‍Wash and cut 400g of potatoes into bite-sized chunks and pop them onto a large baking tray. Finely chop 10g of thyme leaves and scatter them over the top of the potatoes.

‍3 - Grease them up

‍Drizzle the potatoes with 3 tbsp of olive oil and a generous pinch of salt and pepper, then give it all a good toss to coat.

‍4 - Marinate the chicken

‍In a small mixing bowl, whisk together 1 tbsp of harissa paste, 1 tbsp of olive oil, 2 tsp of honey and 0.5 tsp of smoked paprika. Peel and finely grate 2 cloves of garlic, then add a pinch of salt and pepper.

‍5 - Assemble

‍Place 4 chicken thighs on the tray with the potatoes. Pour the marinade over the chicken thighs and give them a good massage to coat. Nestle them skin-side up with the potatoes. Remember to wash your hands after handling raw meat.

‍6 - Bake

‍Bake in the oven for 25-30 minutes, until the potatoes are soft and the chicken is charred in places and cooked throughout. Get on with the rest of the dish while you wait.

‍7 - Add the broccoli

In the last 10 minutes of cooking, nestle 200g of Tenderstem broccoli on the tray around the chicken.

‍8 - Make the garlic sauce

‍Finely chop 15g of parsley and add half to a small mixing bowl, reserving the remaining half for garnish later. Add 150g of crème fraîche to the bowl and finely grate in 1 clove of garlic. Toss 100g of spinach in a large mixing bowl with 1 tbsp of olive oil and a pinch of salt. Season to taste with salt and pepper.

‍9 - Serve

‍Divide the spinach, chicken, potatoes and broccoli onto plates. Add a generous dollop of the garlic and herb crème fraîche on the side, then scatter over the remaining parsley. Tuck in!