• Shopping List
• Meal Planner

Harissa and Red Pepper Roast Chicken

Ingredients

• 1/2 tbsp coconut oil
• 2 chicken breasts
• 1 tbsp harissa paste
• 2 fennels bulbs
• 1 red onion
• 2 red peppers
• 3 tbsp fat free yoghurt
• 1/2 tbsp chopped chives
• 1/2 tbsp chopped parsley
• salt and pepper
• greens

Directions

Preheat the oven to 200°C (fan 180°C/gas mark 6).

Dollop the coconut oil into a heavy-based roasting tray and slide into the oven to melt for 5 minutes.

Tip the chicken into a bowl and spoon over the harissa.

Get your hands stuck in and smear the meat all over with the hot paste.

After 5 minutes, slide the tray out and carefully lay the chicken in the hot fat, skin-side down.

Tumble all the prepped veg over the top of the chicken, then slide the tray back into
the oven.
Roast for 30 minutes.

After 30 minutes, using a couple of forks or tongs, carefully pull the chicken from under the veg and place it on top.

Roast for a further 25 minutes,

Serve up the chicken and veg with steamed greens and a dollop
of the herby yoghurt.