Harissa Chicken Traybake
A bold, smoky traybake with harissa chicken thighs, chickpeas, red onion and peppers—one tray, big flavour, minimal mess.
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.