Dan Cooper's Easy Harissa Chicken With A Big Barossa Red

Ingredients

• 1 roast chicken, cut into 8
• 100g harissa paste
• 400g heirloom tomatoes
• 300g heirloom zucchini
• 1 baby fennel
• 200ml extra virgin olive oil
• 1 lemon, zested then halved
• 1 bunch basil
• 1 bunch parsley
• 1 bunch tarragon

Method

1. Preheat oven to 180°C
2. Combine half the olive oil with the lemon zest and harissa. Season, then brush over chicken and set aside to marinate.
3. Cut the tomatoes, zucchini & fennel into desired size. Save fennel tips
4. Place the vegetables in a 30cm x 30cm greaseproof paper sheet with remaining olive oil, one lemon half and a little salt.
5. Fold the paper over the vegetables and pinch the edges shut to form a seal, then pace in the oven to cook for around 15 minutes.
6. Add the marinated chicken to the over and bake for another 5 minutes.
7. Remove chicken and vegetables from the over and open the bag. Tear the basil, parsley and tarragon leaves and stir through the vegetables.
8. Spoon the vegetable and juices into a serving bowl, add chicken, garnish with fennel tips and more herbs.