Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A family traybake with chicken thigh fillets, aubergine, new potatoes, mild harissa paste, and lemon.
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Ingredients
oven, large roasting tray, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Halve the potatoes, cut the aubergine into even pieces, slice the onions, and pat the chicken thigh fillets dry.
Toss the potatoes, onion, aubergine, mild harissa paste, olive oil, and salt on a large roasting tray.
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Roast for 18 minutes, turning once, until the potatoes are starting to colour and the vegetables are softening.
Nestle the chicken thigh fillets into the tray. Roast for 12 to 15 minutes until the protein is hot through and the potatoes are golden.
Squeeze over the lemon, scatter with chopped fresh mint, and rest for 3 minutes.
Divide between plates with the pan juices spooned over the top and crisp potato edges shared out.
