8 chicken thighs
60g chorizo, sliced
3-4 tbsp harissa paste
2 tbsp olive oil
Salt and black pepper
1 sweet potato, cut into wedges
1 red onion, cut into wedges
1 butternut squash, cubed
100g tenderstem broccoli
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
- In a large bowl, toss the chicken thighs and chorizo with the harissa paste and olive oil. Season with salt and black pepper. Allow to marinade in the fridge for at least 30 minutes, or overnight.
- Remove from the fridge and add the prepared vegetables.
- Transfer everything into a large roasting tin and bake for 30-35 minutes or until the chicken is cooked and the vegetables are tender.
Per serving 526kcals, 33.1g fat (9.2g saturated), 18g carbs (4.9g sugars), 44.3g protein, 3.6g fibre, 0.39g sodium