We love this recipe for the simplicity of creating a delicious and nutritious meal.  Use seasonal vegetables to add to the colour and warming spices of the harissa chicken and this recipe will soon become a family favourite anytime of the year. You can even try this in summer and cook the chicken on the BBQ.

Serves 4

Cooking and preparation time: 45 mins - 1 hour

900 g chicken thigh fillets, skin removed

225 g natural reduced fat Greek yoghurt

3 tablespoons of harissa paste or harissa powder

1 capsicum, deseeded and chopped into chunks

1 small sweet potato, cut into 3 cm rounds

½  fennel bulb, sliced into wedges

1 zucchini, chopped into 4 cm rounds

1 red onion, chopped into wedges

3  garlic cloves, peeled, flattened and left whole

200 g chickpeas, strained

1 small bunch of fresh herbs, such as basil, parsley, or coriander, roughly chopped

Olive oil spray

1 lemon, zested and juiced

1. Preheat your oven to 190°C and line 2 roasting pans with baking paper.
2. Mix the harissa paste with 225 g of the natural yoghurt. Remove half of the yoghurt mixture and place in a separate bowl. Set aside to use for the vegetable dressing.
3. Place the chicken thigh fillets in a bowl and pour remaining yoghurt marinade over the chicken ensuring that it covers the front and back of each piece. Let sit while you prepare the vegetables.
4. Prepare your vegetables and place in a large bowl. Lightly spray vegetables with olive oil and lay them on the tray in a single layer.
5. lace the chicken into the roasting pan and place in the oven to cook for 40-45 minutes until cooked through.
6. Cook the vegetables for 30 minutes turning the vegetables half way through until they are golden at the edges and roasted. After 30 minutes, add chickpeas and return to the oven for another 5 minutes, until warmed through.
7. When the vegetables are cooked, mix through the fresh herbs (reserving 3 tablespoons of the coriander for the yoghurt dressing below
8. To make the dressing, mix the lemon zest, and lemon juice through the reserved harissa yoghurt mixture, and serve with the vegetables as a dressing or on the side.

Chefs note:

If you are serving more than 4 people, replace chicken thighs for a whole chicken. Rub yoghurt and harissa mix over whole chicken and add one cut lemon in the chicken cavity. Cook for 45 minutes or until juices run clear.