Honeyed Harissa Chicken & Courgette Tray Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Top, tail and slice the courgette[s] on a diagonal into discs

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

Add the chopped vegetables to one side of the baking tray (use baking paper to avoid mess!)

Drizzle over a little olive oil and season with a pinch of salt and pepper

Add the chicken thighs to the other side

Combine the harissa paste and honey in a bowl and stir to combine – this is your honey harissa marinade

Coat the chicken thighs in half the marinade and season with a pinch of salt

Put the tray in the oven for an initial 15 min

Peel and finely chop (or grate) the garlic

While the chicken is in the oven, drain and rinse the chickpeas

Combine the drained chickpeas, chopped garlic and ras el hanout in a bowl with a drizzle of olive oil and give everything a good mix up until the chickpeas are fully coated – these are your spiced chickpeas

Strip the mint leaves from their stems and chop them finely, discard the stems

Combine most of the chopped mint (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 mint yoghurt

Remove the tray from the oven after 15 min and coat the chicken in the remaining marinade

Sprinkle the spiced chickpeas over the tray and return it to the oven for a final 10 min

Meanwhile, cut the plain naans in half on the diagonal

Add the naan halves to a baking tray with a drizzle of olive oil then sprinkle the ground paprika over the top

Then with your hands (or the back of a spoon) rub the spice all over so the top is fully coated in paprika

Put the paprika-spiced bread into the oven for the final 5 min until warmed through and a little crispy