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!
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
- 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.
Prep time and Cooking time: 30 minutes