This harissa chicken traybake is so easy to prepare and it's all cooked in the same oven pan, so there is less clearing up too.
Using harissa paste is a great way to get a lot of flavour into food in a short space of time. Perfect when you need a quick dinner on busy weeknights.
I've used a mix of Mediterranean style vegetables, but it is easy to vary this dish to use your favourites or just to use up what you have in the refrigerator!
This recipe is just so simple, but the harissa paste is the key ingredient. It turns plain chicken thighs into an intense burnished gold colour that is packed with flavour.
Harissa is a thick chilli paste that is used often in Moroccan and Tunisian cuisine as a marinade or as a dip. It is made with a mixture of chillies along with spices such as coriander, garlic and caraway but it has a definite smoked tone which reminds me of smoked sweet paprika.
- chicken thighs - bone in and skin on for maximum juiciness and flavour
- sliced garlic cloves
- white or yellow onions - cut into wedges
- red bell pepper in 2 cm cubes
- large mushrooms, quartered
- green beans/ French beans
- harissa paste
- clear honey
- seasoning to taste
Pat dry the chicken and trim off any visible fat and and skin. Place in a large roasting pan with deep sides.
Mix the harissa paste with the honey and cover the chicken, skin side up. The honey and paste will give a lovely shine to the chicken when it's cooked.
Slice the garlic and cut each onion into 8 wedges and arrange around the chicken. onions.
⏲️ Roasting Time
Preheat the oven to 180C/350F/160FAN/Gas4 and cook the chicken for 15 minutes. The chicken skin and harissa paste will give off enough oil to colour the onions and garlic so there is no need to add any at this stage.
While the chicken is in the oven cut the mushrooms, peppers and green beans into equal bite sized chunks.
Take the chicken out of the oven, then add the mushrooms and peppers.
Give the vegetables a good stir and return to the oven for 15 minutes.
Now add the green beans for a for 5-10 minutes. I prefer mine with some crunch, but if you want them softer, leave them for 10 minutes.
Serve on a large platter with the chicken nestled on the roasted vegetables.
🥗 Side dishes
- couscous - try pomegranate and pistachio couscous
- new potatoes
- salad - try cherry tomato and feta
- new potatoes - try tarragon potato salad
- baked sweet potato fries
- potatoes - try parmentier potatoes with garlic and rosemary
- chicken - use chicken breast, boneless thighs or drumsticks but keep in mind that the cooking time will vary and that skinless and boneless meat won't have as much liquid. Add a tablespoon of vegetable oil to the roasting tray at the start.
- vegetables - red onions, shallots, green/yellow/orange peppers for a mix of colours. Frozen beans or other vegetables also work well but I prefer to leave them to defrost in cold water and then drain before adding to the roasting dish as otherwise they will dilute the flavours and there will be too much liquid.
- vegetables - try sliced courgettes (zucchini) or aubergine (eggplant), tomatoes. Small diced potatoes would also work or use leftover cooked potatoes.
- deep roasting tray - this makes it easier when stirring all the vegetables and ensures that the juices can't escape
- pastry brush - for glazing the chicken or just smear it on with a teaspoon
This chicken is delicious cold. Cover and store in the refrigerator for up to 3 days.
Freeze in sealed bags or containers for up to 4 months. I would not recommend freezing the vegetables.
💭 TOP TIPS
If you wanted to prepare this dish in advance put the chicken in a bag with the harissa and honey, seal and refrigerate a day in advance. Cut all of the vegetables and store covered in the fridge until you are ready to cook.
Mix it with minced meat such as beef, lamb or pork to make burgers or form into sausages around skewers to make koftas. These are great for the barbecue.
Use it in salad dressings or mix with mayonnaise or yogurt to use as a dip or a sauce.
Use it on a whole chicken before roasting or using on a rotisserie too.
More chicken dishes
Harissa Chicken Traybake
- 8 chicken thighs trimmed
- 4 garlic cloves sliced
- 2 onions in wedges
- 1 red pepper in chunks
- 6 large mushrooms quartered
- 120 g green beans
- 2 tablespoon harissa paste
- 2 tablespoon clear honey
- Put the chicken in a large roasting tin and preheat the oven to 180C/350F/160FAN/Gas4
- Combine the honey and harissa and spread over the chicken then add the onions and garlic to the pan.
- Cook the chicken for 15 minutes and then add the peppers, mushrooms and seasoning, giving the vegetables a good stir.
- After a further 15 minutes add the green beans for a few minutes until cooked to your liking.
- Check that the chicken is cooked through and serve on the roasted vegetables.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove