Harissa paste does most of the work in this recipe. It’s got chilli, garlic, and spices all mixed together, so you get plenty of flavour without having to measure out lots of different things. Two tablespoons gives the chicken and vegetables a good coating and enough heat to make it interesting without being too spicy.

Everything goes on one tray, which makes it handy for a weeknight dinner when you don’t want to be washing up loads of pans. The potatoes take the longest to cook, so cutting them into smallish cubes helps them roast properly in the thirty minutes everything needs.

The vegetables you use can change depending on what you’ve got. Broccoli and cherry tomatoes work well because they don’t need much time to cook through. Red onion adds a bit of sweetness when it roasts, and the quarters break apart slightly which is what you want.

You chop everything up, toss it all together with the harissa paste and olive oil until it’s well coated, then spread it out on a baking tray. The harissa caramelises a bit in the hot oven, which gives everything a nice colour and concentrates the flavours.

Twenty to thirty minutes at a fairly high heat gets the chicken cooked through and gives the vegetables some crispy edges. The potatoes should be tender when you poke them with a knife, and the chicken juices should run clear.

It’s the sort of meal that looks after itself once it’s in the oven, which gives you time to sort out whatever else needs doing. Serves two people generously, or one person who’s particularly hungry.