Chicken Harissa Tray Bake with Mint Yogurt & Honey Drizzle

Ingredients

For the tray bake: 
- Chicken drumsticks 
- Brussels sprouts 
- Mixed root vegetables (carrots, parsnips, extra carrots if desired) 
- Olive oil 
- Rose harissa paste 
- Salt 
- Lemon zest

For the mint yogurt sauce: 
- Thick yogurt 
- Dried or fresh mint 
- Olive oil 
- Salt

To finish: 
- Honey, for drizzling 

Method

1. Prepare the marinade 
In a large bowl, mix olive oil, rose harissa paste, salt, and lemon zest. 

2. Coat the chicken and vegetables 
Add the chicken drumsticks, Brussels sprouts, and root vegetables to the bowl. Toss well until everything is evenly coated. 

3. Roast 
Spread everything evenly on a large baking tray. Roast in a preheated oven at 190°C for 35–40 minutes, until the chicken is golden and cooked through and the vegetables are tender and caramelised. 

4. Prepare the yogurt sauce 
Mix the yogurt with mint, a pinch of salt, and a drizzle of olive oil. Spread the yogurt onto the base of a serving plate. 

5. Serve 
Spoon the roasted chicken and vegetables over the yogurt. Finish with a light drizzle of honey and extra lemon zest or fresh herbs if desired.