Harissa Chicken Jacket Potatoes with Charred Pepper Yoghurt

Start the potatoes

Heat the oven to 220°C/200°C fan/gas 7. Rub the potatoes with half the oil and a pinch of salt, then place directly on a baking tray.

Season the topping

In a bowl, combine the chicken, red pepper, garlic, harissa, tomato purée, remaining oil, a pinch of salt and the black pepper. Stir until evenly coated.

Mix the yoghurt

Stir the Greek yoghurt with the lemon juice and a small pinch of salt. Set aside for serving.

Bake the jacket potatoes

Bake the potatoes until the skins are crisp and a knife slips easily into the centres. Turn once halfway through if needed.

Timer available in cooking mode · 30 min

Roast the chicken and peppers

Spread the seasoned chicken and pepper mixture on a second baking tray. Add it to the oven for the final 18 minutes of the potato cooking time, stirring once halfway through. Cook until the chicken is piping hot throughout, opaque with no pink meat remaining, and the pepper is lightly charred.