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Composition - Harissa Chicken and Butternut Squash Traybake:

1. Provide 4 Chicken breasts, flattened out
2. Get 1 for Butternut squash, peeled and cut into pieces
3. Get 3 - red onions peeled and thickly sliced
4. Prepare 2 tsp - Harissa spice, I use Barts
5. Need of Oil
6. You need - Fresh mint and coriander, roughly chopped
7. Require Salt

Harissa Chicken and Butternut Squash Traybake process:

1. Heat oven to 180.
2. In a bowl toss the onion and squash in some oil to coat and sprinkle over 1 tsp Harissa and mix together to coat in spices. Set aside to marinate.
3. Mix 1 tsp Harissa spice with some oil to form a loose mix and coat the chicken pieces well. Cover and set aside to marinate.
4. Pile the veg into a large oven tray and cook for 20 mins
5. Add the chicken to the veg and cook for 20 mins. Turn and cook for a further 5 mins or until cooked through.
6. Sprinkle over the fresh herbs season with salt and serve.

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