Orange harissa chicken traybake
Serves 4–6
| prepPreheat oven to 180°C / 350°F | |||
| 6 skin-on, bone-in chicken thighs (750 g) | Toss chicken, peppers, onions, oregano sprigs, butterbeans, harissa & oil; season | Arrange skin-side up, bake 180°C / 350°F, 1 hr, stirring & basting halfway | Sprinkle vinegar & oregano leaves, serve with bread |
| 3 Romano peppers, halved lengthways and deseeded (325 g), or red peppers, quartered | |||
| 2 red onions, peeled and each cut into 6 wedges (275 g) | |||
| 10 g oregano sprigs | |||
| 700 g jar butterbeans, rinsed and drained (500 g) | |||
| 1 jar Ottolenghi orange harissa | |||
| 100 ml olive oil | |||
| 1 tbsp red wine vinegar | |||
| Fine sea salt and black pepper | |||
| 1 tbsp oregano leaves, to serve | |||
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