• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel).
• Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces.
• Trim the courgette then halve lengthways. Slice widthways into 2cm thick half-moons. 
• Halve and peel the onion. Chop into thick wedges.

• Pop the potatoes onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper.
• Toss to coat then spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Pop the pepper, courgette and onion onto another lined baking tray.
• Toss with salt, pepper, garlic, harissa spice mix and a drizzle of oil. Spread out in a single layer.
• When the potatoes have been roasting for 10 mins, pop the veg onto the middle shelf of the oven.
• Cook until tender, 15-18 mins. Turn halfway through.

• Pop the aioli and harissa paste into a separate bowl and mix together.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chicken to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. 

• When everything is ready, share the roast potatoes and veg between plates.
• Arrange the golden chicken on top.
• Add the harissa aioli on the side for dipping.