Using chicken breast: Get the onion and pepper mixture in the oven first for 15 minutes to give them a head start and while they are cooking the chicken breasts can be marinating. Then add the chicken breasts and Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you want it to get a little colour and be a little crispy, pop it under the grill for the last 3 minutes. But watch the onions don’t burn!

If you can’t find labneh: use very thick good Greek yoghurt. Labneh is much thicker and creamier than yoghurt as it is double-strained (so has less liquid whey) – its consistency is closer to that of whipped cream cheese. It also has a more tangy, salty flavour which is similar to feta.

Harissa: I have used a classic harissa for my harissa chicken, but you can get all sorts of flavours and have fun trying out rose or apricot varieties.

Extra vegetables: I have roasted onions with the chicken thighs and used ready-roasted peppers, but you could easily add more veggies to the tin. You could add sliced peppers if you wanted to roast your own – or aubergines and courgettes if you wanted. You could also throw in some baby potatoes too.

Make ahead: you can marinade the chicken up to 24 hours in advance and then roast when ready to eat.

What to do with leftovers: Any leftovers can be stored in the fridge for 4 days in an airtight container. Reheat in the microwave until piping hot.