Harissa and maple chicken tray bake

This is sponsored content for Lilydale

What's not to love about a one-tray wonder? Maximum flavour meets minimal washing up. This harissa and maple roasted chicken dish is a low effort, high reward recipe to take easy midweek dinner to the next level.

INGREDIENTS

• 650g Lilydale chicken thighs
• sea salt, to season
• 4 garlic cloves, peeled and left whole
• 1 small sweet potato (about 350g), cut into small cubes
• 400g can chickpeas, washed and strained
• 1 small lemon, sliced
• 1 red onion, cut into wedges

Marinade

• 3 heaped tbsp harissa (or to taste – adjust according to heat as this can change dramatically between brands)
• 3 tbsp maple syrup
• 3 tbsp olive oil

To top

• 1 cup plain yoghurt
• ¾ cup finely chopped mint and coriander
• 1 tbsp harissa paste, or to taste
• 2 tbsp edible dried rose petals* (optional)
• squeeze of lemon juice
• Israeli cous cous, to serve
• flatbreads, to serve

METHOD

1. Preheat oven to 180C fan-forced (200C conventional).
2. Generously season the chicken with sea salt. Lightly pan-fry the thighs over medium-high heat to add some colour to each side.
3. Combine the marinade ingredients in a bowl and set aside.
4. Add all the ingredients to a roasting dish. Top with the marinade and toss together until everything is evenly coated in the harissa. Place the roasting dish in the oven and cook for 45 minutes.
5. Remove and season with salt and pepper. Top with yoghurt, extra dollops of harissa and the herbs. Squeeze over the lemon juice then finish with the dried rose petals if using.
6. Serve piping hot with Israeli cous cous and some flatbreads for mopping, if using.

Serves 4

*Tip: If you don't have dried rose petals, try pomegranate instead for a pop of colour.

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.

This recipe is from episode three of Good Food Kitchen season 2, screening on 9Now.