Marinated oven-baked chicken with roasted shallots and peppers

Marinated oven-baked chicken with roasted shallots and peppers
Serves: 4
  • 8 chicken thighs
  • 150ml pot natural yoghurt
  • 2 tbsp harissa paste
  • 12 shallots, peeled
  • 4 mixed peppers - red, yellow & green, quartered, seeds and core removed
  1. Make cuts in the skin of the chicken thighs to let the marinade penetrate.
  2. Mix together the yoghurt and harissa paste, toss into the chicken and leave to marinate in the fridge for 20 mins or for several hours, if time.
  3. Preheat oven to 200C/Gas 6.
  4. Place the chicken in a single layer in an ovenproof casserole or roasting tin.
  5. Add the peppers and shallots, sprinkle with a little oil.
  6. Cook for approx. 35 mins until the chicken is golden and cooked through and the shallots and peppers are nicely roasted.
  7. Delicious served with baby new potatoes t or couscous mixed with finely chopped fresh coriander, mint and chopped dried apricots.


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