Harissa Chicken Thighs Traybake with Cauliflower

Ingredients

• 1 lb Chicken Thighs
• 4 cups Cauliflower, in chunky pieces
• 3 tbsp harissa
• 3 tbsp olive oil
• 1 lemon, halved
• 1 tsp cumin
• ½ cup yogurt
• 1 clove garlic, grated
• Handful mint or parsley
• Flatbread, to serve

Method

1. Heat the oven to 425°F (220°C). Whisk harissa, olive oil, cumin, and a big pinch of salt into a paste; massage it over the Chicken Thighs and Cauliflower.
2. Spread on a sheet pan with the lemon halves cut-side down. Roast 25–30 minutes until charred at the edges and cooked through.
3. Stir the garlic into the yogurt with a pinch of salt.
4. Swoosh the yogurt over plates, pile on the traybake, squeeze the jammy roasted lemon over everything, and finish with herbs. Flatbread mandatory.