Harissa Chicken Traybake with Chimichurri

1. Preheat the oven to 190oC.

2. Cut the chicken in half and rub the harissa all into the chicken. Place onto a large roasting tray.

3. Scatter the garlic around the chicken. 4. Cut the lemon into wedges and squeeze over, then place them in the tin with the cherry tomatoes and potatoes. 5. Season with sea salt, drizzle over olive oil and mix everything together.

6. Cook in the oven for 45 mins-1 hr until the chicken is cooked and golden.

For the chimichurri

1.Place all the ingredients into a food processor and blitz. Season to taste.

2. For the mayo mix the ingredients together in a bowl nicely.

Serve it all up and enjoy.