Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place the chicken pieces, sweet potato and peppers into a large roasting tray.
Mix together the olive oil, harissa, salt and pepper. Squeeze in the juice from the lemon quarters. Pour the mixture over the chicken and vegetables and throw the squeezed lemon quarters into the tray too.
Using your hands (or a couple of large spoons) toss all the ingredients in the harissa mixture, then place the roasting tray into the oven and cook for 45 minutes.
Meanwhile place the kale in a colander and pour over a kettle full of boiling water to soften the kale. Drain thoroughly.
After 45 minutes, remove the traybake from the oven and remove all the chicken pieces to a plate. Add the drained chickpeas and kale and toss all the vegetables together, then replace the chicken pieces on top and squeeze about half a tablespoon of runny honey over each chicken piece (optional).
Return the roasting tray to the oven for 5 more minutes, to cook the kale and warm the chickpeas, then serve.
Do be careful with the harissa – they can vary enormously in strength, from very mild to super strong – add with caution unless you like your food super hot!Nutrition information is approximate and meant as a guideline only.