Harissa Chicken Traybake with Baby Potatoes, Fennel & Green Olives - Brooke Kelly Nutrition

Ingredients

• 2kg butterflied free range chicken, cut in half
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• ½ teaspoon yellow mustard seeds
• 2 sprigs fresh thyme
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic
• ⅓ cup extra virgin olive oil + 1 tablespoon
• 1 tablespoon harissa paste
• 1 tablespoon apple cider vinegar
• Juice of 1 lemon + 1 teaspoon zest
• 2 cups baby potatoes, halved
• 1 large fennel bulb, cut into eights
• 1 large carrot, roughly chopped
• 1 brown onion, cut into eights
• ½ cup whole green olives
• 1 cup natural yogurt
• 2 tablespoons runny tahini