1 small butternut squash, peeled, deseeded and cut into long wedges
2 red onions, cut into wedges
Heat oven to 200C/180C fan/
gas 6. Mix 2 tbsp of the harissa
with 3 tbsp of the yogurt. Rub
all over the chicken breasts and
set aside to marinate while
you start the veg.
Toss the squash and the
onions with remaining harissa,
mixed with 2 tbsp oil (sunflower,
vegetable or olive is fine), and some
seasoning in a large roasting tin.
Roast for 10 mins.
Remove veg from the oven, add
the chicken to the tin, then roast for
a further 20-25 mins until the chicken
and veg are cooked through. Serve with
the remaining yogurt on the side, and
a big bowl of couscous or rice.