Orange harissa chicken traybake

New

Midweek Easy Main

Serves 4-6

Prep 10 min

Cook 1 hr

One tray, an hour in the oven, and very little to do in between. The orange harissa - made with Valencian oranges, caraway and paprika - coats the chicken and vegetables as they roast, caramelising into something deeply savoury. The butterbeans soak up the juices; the peppers go soft and jammy. Good for a weeknight, and just as good the next day. Serve with crusty bread to mop up the juices.

Ingredients

6	skin-on, bone-in chicken thighs (750g)
3	Romano peppers, halved lengthways and deseeded (325g) or red peppers, quartered
2	red onions, peeled and each onion cut into 6 wedges (275g)
10g	oregano sprigs, plus 1 tablespoon leaves to serve
700g	jar butterbeans, rinsed and drained (500g)
1 jar	Ottolenghi orange harissa
100ml	olive oil
1 tbsp	red wine vinegar
	Fine sea salt and black pepper

Method

Preheat the oven to 180c.
Add the chicken, peppers, onions, oregano sprigs, butterbeans, harissa and oil to a large roasting dish (about 35cm x 25cm). Season with 1 teaspoon of salt and a few generous grinds of pepper and use your hands to mix together until evenly coated. Arrange everything as evenly as possible across the tray with the chicken sitting, skin side up, on top. Bake for 1 hour, giving everything a gentle stir and a basting halfway through, until well browned and caramelised around the edges. Sprinkle over the vinegar, followed by the oregano leaves and serve, with plenty of crusty bread to soak up all the juices.