You can’t go wrong cooking a traybake in the Everhot as its the perfect match. Succulent, moist meat and vegetables that even if left a tad too long won’t be dry and tasteless. This Waitrose recipe card, featuring Lemon and harissa chicken with tahini and mint, is easy to make, uses a chicken legs and a medley of veg. What’s not to like?
- 1 unwaxed lemon, zest and juice
- 3 garlic cloves, crushed
- 2-3 tsp Bart Harissa
- 1 1⁄2 tbsp olive oil
- 4 British chicken legs, slashed 2-3 times across the top
- 2 medium sweet potatoes (about 500g), peeled and cut into 3cm chunks
- 1 red onion, peeled and cut into 8 wedges through the root
- 1 red pepper, deseeded and thickly sliced
- 50g pitted black olives
- 200g wholewheat couscous
- 50g tahini
- 10 mint leaves, shredded
You need to have one of your Everhot ovens set to around 200ºC or thereabouts. Adjust cooking time depending on the temperature.
In a small bowl, mix the lemon zest and half the juice with the garlic, harissa and ½ tbsp oil to a smooth paste. Rub all over the chicken, then set aside while you chop the vegetables. Toss the sweet potatoes, onion, pepper and olives with the remaining 1 tbsp oil, then season and put in a large roasting tin with the chicken.
Season and roast for 40 minutes, then remove the tin from the oven and baste the chicken in the juices. Add 2 tbsp water to the base of the tin; roast for another 25-30 minutes until the chicken is fully cooked, its juices run clear and no pink meat remains. You can use a meat probe to make sure its cooked.
Meanwhile, put the couscous in a large bowl and pour over 250ml of just-boiled water. Cover the bowl with a lid or plate and set aside until ready to serve.
Mix the tahini with 50ml water, the remaining juice of half lemon and a pinch of salt to make a smooth sauce the consistency of double cream (add more water if needed). Drizzle over the chicken, then scatter the mint over the top. Fluff up the couscous with a fork and serve with the chicken.