Chicken Thigh Tray Bake with Roasted Vegetables and Couscous

Ingredients

• 4 piecesbone-in chicken thighs
• 1 mediumzucchini
• 200 gcherry tomatoes
• 1 mediumred onion
• 3 piecesgarlic cloves
• 2 tbspharissa paste
• 3 tbspolive oil
• 1 piecelemon
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tspsalt
• 0.5 tspblack pepper
• 200 gcouscous
• 250 mlchicken stock
• 1 tbspbutter
• 1 small bunchfresh parsley

Method

1. 1

   Preheat your oven to 220°C (200°C fan). In a large bowl, mix together the harissa paste, 2 tbsp olive oil, ground cumin, smoked paprika, juice of half the lemon, salt, and pepper to make the marinade.

2. 2

   Score the chicken thighs twice through the skin with a knife, then add them to the marinade and toss well to coat all over.

3. 3

   Cut the zucchini into 2cm half-moons, slice the red onion into thick wedges, and crush the garlic cloves. Scatter the zucchini, red onion, garlic, and whole cherry tomatoes across a large baking tray, drizzle with the remaining 1 tbsp olive oil, and season lightly with salt and pepper.

4. 4

   Nestle the marinated chicken thighs skin-side up on top of the vegetables, making sure the skin is exposed. Roast in the hot oven for 28–30 minutes until the skin is deeply golden and the juices run clear when pierced at the thickest part.

5. 5

   About 5 minutes before the chicken is done, bring the chicken stock to a boil in a small saucepan. Pour it over the couscous in a heatproof bowl, add the butter, stir once, then cover tightly with a plate or cling film and leave to steam for 5 minutes.

6. 6

   Fluff the couscous with a fork, squeeze over the remaining lemon juice, and roughly chop the parsley and stir it through.

7. 7

   Serve the chicken thighs and roasted vegetables directly from the tray over the couscous, spooning any pan juices over the top.