Honey-Harissa Chicken & Courgette Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your red onion[s] into wedges, removing the skins

Chop your tomato[es] into wedges

Top, tail and chop your courgette[s] in half lengthways, then slice into half moons

Peel your garlic

Add the sliced courgette, onion wedges, tomato wedges, peeled garlic, chicken thighs, harissa paste (can't handle the heat? Go easy!) and honey to a large baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a really good mix up (clean hands is the best way!)

Put the tray[s] in the oven for an initial 20 min

Whilst everything is in the oven, boil a kettle

Add your giant couscous to a pot with 500ml [650ml] [850ml] boiled water and bring to the boil over a high heat

Cook for 5-7 min or until tender with a slight bite, then drain and rinse briefly under cool water to remove any excess starch

Set aside for later

Dissolve your chicken stock mix in 150ml [195ml] [250ml] boiled water and mix to combine

Once the chicken has had an initial 20 min, remove the tray[s] from the oven and add the cooked giant couscous

Pour the chicken stock over the top and return the tray[s] to the oven for 5 min further or until the chicken is cooked through (no pink meat!) and the sauce has slightly thickened – this is your honey-harissa chicken tray bake

Chop your parsley finely, including the stalks

Combine most of the chopped parsley (save some for garnish!) and natural yoghurt in a bowl with a pinch of salt and a generous crack of black pepper – this is your herby yoghurt