Chicken Tagine Traybake
2 tbsp olive oil
2 tbsp ras el hanout
2 lemons, zested and juiced
900g pack chicken drumsticks
2 carrots, peeled and cut into small chunks
1 red onion, cut into thin wedges
200g wholewheat couscous
15g fresh parsley, leaves and stalks separated and finely chopped
1 reduced-salt vegetable or chicken stock cube, made up to 450ml
70g pouch pitted green olives with basil & garlic
Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the olive oil, ras el hanout, lemon zest and juice in a large bowl; season. Reserve the lemon halves. Toss the chicken to coat in the mix, then transfer to a large roasting tin with any leftover marinade. Add the carrots, onion and juiced lemon halves and mix well. Roast for 25 mins.
Pour 150ml water into the tin (to stop the marinade burning) and roast for another 10 mins or until the chicken is cooked through and the veg is tender. Meanwhile, mix the couscous with the chopped parsley stalks and pour over the stock. Cover and set aside for 10 mins.
Remove the lemon halves from the roasting tin. Add the couscous and olives to the tin and squeeze over the roasted lemon halves; discard. Mix well, scraping any sticky roasted bits from the tin into the couscous. Scatter with the parsley leaves to serve.