Ingredients:

  • 4 medium boneless, skinless Chicken Thighs (approx. 600 g)
  • 3 Tbsp Harissa Paste (Rose or regular)
  • 3 Tbsp Extra Virgin Olive Oil, divided use
  • 1 medium Lemon, zest and juice
  • 3 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 medium Red Onion, cut into large wedges
  • 2 medium Bell Peppers (Red or Yellow), roughly chopped
  • 2 medium Courgette (Zucchini), roughly chopped
  • 8 oz block Halloumi Cheese, cut into 1-inch cubes
  • 1 cup Cherry or Grape Tomatoes
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper.
  2. In a medium bowl, whisk together the Harissa paste, the zest and juice of the lemon, minced garlic, oregano, 2 Tbsp (30 mL) of olive oil, salt, and pepper to create the marinade.
  3. Place the trimmed chicken thighs into the marinade bowl and toss thoroughly until fully coated. Set aside.
  4. Place the onion wedges, bell peppers, and courgette into a separate bowl. Drizzle with the remaining 1 Tbsp (15 mL) of olive oil and season lightly with salt and pepper. Toss to coat.
  5. Spread the seasoned vegetables evenly across two-thirds of the prepared baking sheet. Place the marinated chicken thighs on the remaining one-third, ensuring space between all ingredients to promote browning.
  6. Place the sheet pan into the preheated oven and roast for 15 minutes.
  7. After the initial 15 minutes, remove the pan from the oven. Carefully scatter the cubes of Halloumi cheese and the cherry tomatoes amongst the vegetables.
  8. Return the pan to the oven and cook for an additional 10-12 minutes, or until the chicken juices run clear and the Halloumi is deeply golden brown and crispy on the edges. (Ensure chicken reaches an internal temperature of 74°C / 165°F).
  9. Remove the pan from the oven. Let the chicken rest directly on the pan for 5 minutes before serving. Garnish generously with fresh chopped parsley.