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Harissa Chicken Traybake (Sheet Pan Harissa Chicken)
Harissa Chicken Traybake (Sheet Pan Harissa Chicken) is a super easy recipe that's perfect for midweek meals, weekends and even for entertaining friends.
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Course:
Main Course
Cuisine:
British/North African Fusion
Keyword:
chicken, easy recipes, one pot
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Servings:
4
Calories:
363
kcal
Author:
Azlin Bloor
Ingredients
▢
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
Flavourings
▢
2
Tbsp
EV olive oil
▢
2
Tbsp
lemon juice
▢
3
Tbsp
harissa
▢
1
tsp
salt
▢
lots of freshly ground black pepper
Instructions
Heat the oven up to 190˚C (375˚F).
Prep the veg
Quarter the onion and separate the layers.
Cut the capsicum into thick slices.
If using a large carrot, cut it into thick fingers.
Chop the parsley up finely.
Let's Cook
Tip all the vegetables into the tray, followed by the chicken.
Drizzle the olive oil and lemon juice all over.
Spoon the harissa over.
Season with the salt and pepper.
Scatter the parsley all over.
Mix everything up well, rubbing the marinade under the chicken skin too.
Roast in the oven for 45 minutes.
When done, leave to rest for 5 minutes, then serve immediately.
Video
Nutrition
Calories:
363
kcal
|
Carbohydrates:
12
g
|
Protein:
20
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Cholesterol:
111
mg
|
Sodium:
834
mg
|
Potassium:
500
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
4681
IU
|
Vitamin C:
86
mg
|
Calcium:
30
mg
|
Iron:
1
mg
Did you make this recipe?
Mention
@azlinbloor
and tag
#linsfood
!
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Mention
@azlinbloor
and tag
#linsfood
!