Harissa Chicken Tray Bake
Try this Harissa chicken tray bake! Cooked in one pan for easy clean-up, this dinner is brimming with flavour with its spicy harissa, juicy chicken, and roasted veggies.
Calories: 555kcal
Ingredients
- 8 pieces of chicken legs, thighs or a combination, bone-in, skin-on
- 3 tablespoons harissa paste
- 2 red onions each cut into 8 wedges
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 4 cloves of garlic unpeeled
- 3 tablespoons olive oil
- Salt and black pepper to taste
- A handful of fresh coriander chopped, for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven: Preheat your oven to 200°C/180°C for fan ovens/Gas Mark 6.
- Prepare the chicken: Rub the chicken pieces with the harissa paste, ensuring they are well coated. Season with salt and pepper.
- Prepare the vegetables: In a large roasting tray, mix the onions, bell peppers, and garlic cloves with the olive oil. Spread them out in a single layer and season with salt and pepper.
- Add the chicken to the tray: Nestle the harissa-coated chicken pieces among the vegetables on the tray.
- Bake: Put the tray in the oven and bake for around 45-50 minutes, or until the chicken is fully cooked and the vegetables are tender and nicely roasted. The chicken is done when it's no longer pink at the bone and the juices run clear.
- Serve: Remove the tray from the oven and let it rest for a few minutes. Discard the garlic skins. Sprinkle the tray bake with fresh coriander and serve with lemon wedges on the side.
- Serve with a fresh side salad or some steamed green vegetables if desired.
Notes
You can either use a shop made Harissa paste or make your own at home (here is a recipe)
Nutrition
Serving: 1 | Calories: 555kcal | Carbohydrates: 16g | Protein: 43g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Cholesterol: 160mg | Sodium: 453mg | Fiber: 4g | Sugar: 4g
