- 1 medium courgette, cut into small chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 medium carrot, cut into small chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 medium red onion, cut into wedges
- 85g mushroom, quartered
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- handful cherry tomatoes (about 8)
- 2 garlic cloves, peeled
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- ½ tsp dried chilli flakes
- 2 bone-in chicken thighs, skin on
- 50g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ small pack parsley or mint, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- drizzle sweet chilli sauce (optional)
Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.
About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins.
Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.