Looking for a delicious and easy one-pan dinner? This Harissa Chicken Traybake is packed with flavour and couldn’t be simpler to make! Perfect for a busy weeknight, you get tender, spicy harissa chicken and roasted vegetables all cooked together on one tray. Minimal cleanup, maximum flavour!
In this video, I’ll show you how to make this vibrant and aromatic traybake using juicy chicken, colourful peppers, sweet red onions, and flavourful rose harissa. The harissa gives the chicken a beautiful warmth and spice that pairs perfectly with the roasted veg. It looks impressive, tastes amazing, and most of the work is done by the oven!
Watch now to see how easy it is to bring this fantastic meal together. The full recipe is listed below for you to follow along. If you enjoy this recipe, please give it a thumbs up and consider subscribing for more easy meal ideas!
Find the full, easy-to-follow recipe below! 👇
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Harissa Chicken Traybake Recipe
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 45-50 minutes
Ingredients:
1 x 1.2 kg (approx 2.6 lbs) whole free-range chicken
4 heaped teaspoons rose harissa paste
4 mixed-colour bell peppers
2 red onions
2-3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
4 sprigs of fresh mint, leaves picked
(Optional: 1 lemon, for serving)
Equipment:
Large roasting tray or baking sheet
Sharp knife
Cutting board
Instructions:
Preheat Oven: Preheat your oven to 200°C (180°C Fan / 400°F / Gas Mark 6).
Prepare the Chicken:
Place the chicken breast-side down on the cutting board. Using sturdy kitchen scissors or a sharp knife, cut along one side of the backbone from the tail end to the neck. Repeat on the other side of the backbone to remove it completely (you can save it for stock).
Flip the chicken over and press down firmly on the breastbone to flatten it (this is called spatchcocking – it helps the chicken cook evenly).
Pat the chicken dry with paper towels (helps the skin crisp up).
Season the Chicken: In a small bowl, mix the 4 heaped teaspoons of rose harissa with 1 tablespoon of olive oil and a pinch of salt and pepper. Rub this mixture all over the chicken, getting it under the skin where possible.
Prepare the Vegetables: Deseed the peppers and chop them into large chunks (about 1-1.5 inches). Peel the red onions and cut them into wedges (about 8 wedges per onion).
Assemble the Traybake:
Scatter the chopped peppers and onion wedges onto the large roasting tray.
Drizzle the remaining 1-2 tablespoons of olive oil over the vegetables and season well with salt and pepper. Toss to coat evenly.
Place the harissa-coated chicken on top of the vegetables in the centre of the tray, skin-side up.
Roast: Place the traybake in the preheated oven. Roast for 45-50 minutes, or until the chicken is cooked through (the juices should run clear when pierced in the thickest part of the thigh, or a meat thermometer should register 74°C/165°F) and the vegetables are tender and slightly charred.
Rest: Once cooked, carefully remove the tray from the oven. Transfer the chicken to a clean cutting board and let it rest, loosely tented with foil, for 10 minutes before carving. This keeps the chicken juicy!
Serve: While the chicken rests, give the vegetables on the tray a gentle stir. Roughly chop the fresh mint leaves. Carve the rested chicken and serve it alongside the roasted vegetables. Scatter the fresh mint leaves over everything. Optional: squeeze over some fresh lemon juice just before serving for extra brightness.
Enjoy your delicious and easy Harissa Chicken Traybake!
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