This Harissa Chicken Traybake is one of those throw-it-on-a-tray dinners that feels fancy but couldn’t be easier. The chicken is coated in a smoky-spicy harissa marinade and roasted until tender and slightly charred, all while chickpeas and peppers soak up all that gorgeous flavour in the same pan. It’s bold, colourful, and just the right amount of kick.
Everything roasts together, meaning less washing up and more time for you. It’s perfect for busy weeknights, but honestly tasty enough to serve when you’ve got people round. Serve it straight from the tray with a spoonful of yoghurt, a squeeze of lemon, or just let it speak for itself.
Love a bit of spice? You might also like my Spicy Tiger Prawn Stir-Fry…quick, fiery, and full of flavour.
🍴 Tools You’ll Need
Roasting Tray – A large tray like this gives everything space to roast, not steam.
Tongs – Handy for flipping chicken safely…these do the job perfectly.
Citrus Juicer – A simple juicer like this gets the most out of your lemon.
Herb Scissors – Optional, but these make prep much quicker.
Harissa Chicken Traybake
Ingredients
- 4 bone-in skin-on chicken thighs
- 1½ tbsp harissa paste adjust to taste
- 1 tbsp olive oil
- 1 red onion cut into wedges
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 x 400g tin chickpeas drained and rinsed
- Salt and black pepper to taste
- Juice of ½ lemon
- Fresh parsley or coriander to garnish (optional)
- Plain yoghurt or Greek yoghurt to serve (optional)
Instructions
- Preheat your oven to 200°C (180°C fan).
- In a bowl, mix the harissa paste with olive oil and a pinch of salt and pepper. Rub the mixture all over the chicken thighs.
- Place the onion wedges, sliced peppers and chickpeas in a large roasting tray, I use a large roasting tray like this one so everything has space to roast and caramelise nicely. Drizzle with a little oil and season. Toss to coat, then nestle the chicken thighs on top.
- Roast for 35–40 minutes, or until the chicken is golden and cooked through and the veg is soft and slightly charred at the edges.
- Squeeze over a little lemon juice, sprinkle with chopped herbs, and serve with a dollop of yoghurt if you like. A small citrus juicer like this makes it easy to get every last drop of juice over the tray at the end.
Top Tips for this Harissa Chicken Traybake
Use skin-on thighs for max flavour: The skin crisps up beautifully and keeps the chicken juicy underneath.
Don’t crowd the tray: Give everything space to roast, not steam—use a large tray or two smaller ones if needed.
Adjust harissa to taste: Harissa varies in heat, taste yours first and dial it up or down depending on how spicy you like it.
Add a carb if you like: Serve with couscous, rice, or flatbreads to soak up the juices.