Sheet-pan harissa chicken with chickpeas

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 x 400g tin chickpeas, drained
• 300g cherry tomatoes on the vine
• 2 tbsp rose harissa
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 lemon, half juiced and half in wedges
• 150g thick Greek yoghurt
• Small bunch coriander, roughly chopped
• Sea salt and black pepper

Method

1. 01

   Heat the oven to 220C/200C fan. Pat the chicken dry and season all over.

2. 02

   In a large bowl, whisk the harissa, olive oil, cumin and a pinch of salt. Add the chicken and chickpeas and turn to coat.

3. 03

   Tip everything onto a large sheet pan in a single layer, tucking the tomatoes between the thighs. Roast for 35-40 minutes, until the skin is deeply bronzed and the chickpeas are crisp at the edges.

4. 04

   Stir the lemon juice through the yoghurt with a pinch of salt.

5. 05

   Scatter the tray with coriander, spoon over the lemon-yoghurt and serve with the lemon wedges alongside.