Harissa Poussin & Roasted Vegetable Traybake



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In this recipe I have used little poussin and if I’m honest, I can easily eat a whole one to myself 🤣 but you may find half enough. This could so easily be made using chicken drumsticks or thighs with the same timings. If you want to use breasts, then roast the vegetables for 20-25 minutes before adding the breasts for the last 20-25 minutes.

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Serves 2

INGREDIENTS

2 poussin - cut in half

1 red onion - cut into 8 wedges

1-2 red peppers

300g sweet potato or butternut squash - peeled and diced into 2cm cubes

4-5 whole garlic cloves

2 handfuls of fresh spinach

Optional pomegranate seeds to serve

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Marinade

2 teaspoons harissa

Juice 1/2 lemon

2-3 tablespoons olive oil

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METHOD

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Preheat the oven to 200 degrees (conventional) 180 degrees (fan)

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Add all of the ingredients (except the spinach) to the pan and coat in the marinade. Drizzle with a little extra oil and season generously. Cook in the oven for 45-50 minutes. Remove from the oven and stir through the spinach. The residual heat will be enough to wilt the spinach.

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