Moroccan Baked Chicken & Potatoes

Kids wanted a mid-week roast as they missed out going to family birthday at the weekend.

I used to just roast chicken thighs on their own, but since coming across a Riverford recipe for baked Chicken with Sherry and Rosemary I now roast an easy one pan meal to get my brownie points off the kids. 

Serves 4

8 chicken thighs
4 medium/large baking potatoes
2 garlic cloves
250ml recently boiled water or white wine
1-2 tsp harissa paste
1tbsp olive oil
2 large carrots (or other winter vegetable)

Preheat oven to 200C.  Wash potatoes and slice into 1cm rounds.  Place in a high sided oven dish.  Add the finely chopped garlic and all the other ingredients apart from the water.  Season and toss the potatoes and chicken with your hands to give everything a good coating in all the flavourings.  Pick the chicken pieces out and lay them on top skin side up.  Bake for 45-60 minutes, stirring the vegetables once to turn them over if you get the chance.

This is very quick to prepare in advance, taking about 5-10 minutes.  I have prepared this in the morning, sat partially frozen chicken thighs on top of the vegetables, and set our electric oven to turn on and off automatically whilst I was out.

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