One Tray Crispy Chicken With Wedges, Roasted Veg & Rhubarb Harissa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add the wedges to one side of a baking paper-lined baking tray (or two!) with your ground paprika, a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up

Add your chicken thighs on top of the wedges, skin side up with a drizzle of olive oil and a pinch of salt on the skin

Put the tray[s] in the oven for an initial 20 min or until starting to crisp

While the chicken is cooking, peel and chop your red onion[s] into wedges

Chop your tomato[es] into quarters

Wash your salad, then pat dry with kitchen paper

Once the chicken has had 20 min and has started to crisp, remove the tray[s] from the oven

Add the onion wedges and tomato quarters with a pinch of salt and pepper and a drizzle of olive oil

Return the tray[s] to the oven for a further 20 min or until the chicken is golden and cooked through (no pink meat!)

Meanwhile, combine your harissa (can't handle the heat? Go easy!) and your rhubarb sauce in a small bowl – this is your rhubarb harissa sauce