This simple traybake is packed full of punchy North African spices! The legs can be replaced with drumsticks, thighs or even a whole spatchcock chicken. If you don't have preserved lemons use 1 whole cut into 1/8s.
Marinade the chicken up to 1 day in advance. Simply whisk
together the harissa paste, honey, lemon, olive oil and salt to an
emulsion, then smother all over the chicken.
Toss all the remaining ingredients together just before cooking
in a heavy bottom tray then spread out evenly.
Layer the chicken legs skin side up ready to place in the
Preheat the oven to 200°C fan assisted or 220°C without a fan
Place the tray in the hottest part of the oven and cook for 45
minutes, or until the juices of the chicken run clear when pierced
at the thickest point with a skewer, the potatoes are tender and
the minimum core temperature of the chicken reaches 75°C.
Serve straight from the oven finished with lots of fresh
chopped coriander or parsley.