Main Lunch

Harissa & Lemon Roasted Chicken Thighs

This simple recipe is so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does.

10 minutes prep, 40 minutes cook

Serves 4-6

Ingredients

1kg boneless, skinless chicken thighs

2 heaped tbsps rose harissa

150g Greek yogurt

Finely grated zest and juice of 1 unwaxed lemon

Maldon sea salt flakes and freshly ground black pepper

To serve (optional):

Flatbreads

Coriander leaves

Thinly sliced spring onions

Lemon wedges

Method

Preheat the oven to 240°C/Fan 220°C/Gas 9. Line a baking tray with baking paper.

Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands. You can marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.

Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.

To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.