Harissa Chicken Traybake

Harissa Chicken Traybake (Sheet Pan Harissa Chicken)

  • Author: Azlin Bloor
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x


Harissa Chicken Traybake (Sheet Pan Harissa Chicken) is a super easy recipe that’s perfect for midweek meals, weekends and even for entertaining friends.



  • 4 boneless chicken thighs
  • 1 large brown onion
  • 4 cloves garlic
  • 2 capsicums (bell pepper) of 2 colours
  • 1 large carrot or 2 handfuls baby carrots
  • 1 handful flat leaf parsley (curly will do too)


  • 2 Tbsp EV olive oil
  • 2 Tbsp lemon juice
  • 3 Tbsp harissa
  • 1 tsp salt
  • lots of freshly ground black pepper


  1. Heat the oven up to 190˚C (375˚F).

Prep the veg

  1. Quarter the onion and separate the layers.
  2. Cut the capsicum into thick slices.
  3. If using a large carrot, cut it into thick fingers.
  4. Chop the parsley up finely.

Let’s Cook

  1. Tip all the vegetables into the tray, followed by the chicken.
  2. Drizzle the olive oil and lemon juice all over.
  3. Spoon the harissa over.
  4. Season with the salt and pepper.
  5. Scatter the parsley all over.
  6. Mix everything up well, rubbing the marinade under the chicken skin too.
  7. Roast in the oven for 45 minutes.
  8. When done, leave to rest for 5 minutes, then serve immediately.
  • Category: Main Course
  • Method: Easy
  • Cuisine: British/North African Fusion

Keywords: chicken recipes, easy recipes, one pot