Serves 4
I am a lover of the one pot wonder and this one is no exception. It’s quick, it’s easy and it’s oh-so-flavoursome! The harissa paste adds just enough kick to get things going and best of all, by lining the tray with baking paper, there’s almost zero washing up!
Ingredients
800g baby potatoes
4 x 200g chicken breast fillets, trimmed
2 teaspoons harissa paste
1 teaspoon olive oil
1 teaspoon dried oregano
250g cherry tomatoes
½ cup (80g) pitted kalamata olives
How to
- Preheat oven to 200 C /180C fan-forced. Line a baking tray with baking paper.
- Steam, boil or microwave potatoes until tender.
- Meanwhile, place chicken on prepared tray. Rub with the harissa, oil and oregano. Add the potatoes to the tray, drizzle with olive oil and roast for 10 minutes.
- Add the tomatoes and olives to the tray and roast for a further 10 minutes, or until chicken is cooked through.
Other info
Prep time and Cooking time: 30 minutes
