This harissa chicken traybake is an easy one-pan dinner that is perfect for busy weeknights. It is packed with flavor, thanks to the smoky harissa paste and fragrant herbs.
This harissa chicken with potatoes comes together under 1 hour and you only require a handful of ingredients. Serve it as it is or salad for a complete meal.
Harissa chicken and potatoes traybake
Here's to another hassle-free, delicious meal! This harissa's Chicken and Potato Traybake is the perfect recipe when you need a break. Put your feet up and let the oven do all of the work while you enjoy a stress-free dinner that tastes like a winner every time!
The key to this recipe is using the best harissa paste you can find out there, a store-bought in this case. Personally, I am a huge fan of Belazu harissa rose, it is brimming with flavor, and I use it as a condiment on almost everything just like how one would utilize pesto!
I love the fact that this recipe is economical, healthy, and delicious and only requires minimal prep time yet delivers maximum taste.
Related recipes: sheet pan sausages and peppers and Greek sheet pan chicken.
What you will need
To make this harissa chicken and potatoes traybake, you will need the following ingredients
Chicken thighs: I used bone in skin on chicken thighs for optimum flavor. The chicken comes out tender and juicy and also forgiving if slightly overcooked.
Harissa paste: store bought or homemade
Baby potatoes
Red bell peppers: use any color of your choice.
Onions: I used brown onions but red onions would work perfectly well too.
Garlic granules
Lemon juice
Olive oil: sub with any flavorless cooking oil of choice.
Salt and pepper to taste
How to make harissa chicken traybake
Preheat the oven to 180C/365F
Deseed the bell peppers and cut them into big chunks, peel and chop the onions roughly and add to a rimmed baking sheet
Pat the chicken thighs dry with a kitchen paper towel and place them on the baking sheet along with the peppers and onions
Wash the potatoes clean under cold running water and cut them into 1-inch chunks or halves if small. Place the potatoes on the baking sheet with the chicken, peppers, and onions
Drizzle the olive oil, and lemon juice over the chicken and veggies then sprinkle garlic granules, salt, and pepper to taste over everything
Spoon the harissa paste over the chicken and veggies, using your hand, and carefully mix everything together until well combined. (I suggest you place the chicken skin side down)
Place the baking tray in the oven and bake for 40 minutes flipping halfway through or until the chicken is cooked through and the potatoes are golden. To ensure the proper doneness of cooked chicken, it's vital to check its internal temperature reads 74F/165F.
Carefully, remove the baking tray from the oven, squeeze a few drops of lemon juice over everything if desired, serve and enjoy!
How to store
Harissa chicken traybake is perfect for meal prep and will keep in the refrigerator for up to 4 days in an airtight container.
To reheat, warm in the oven or air fryer for 10-15 minutes at 180C/350F or until warmed through.
Watch how to make it
More chicken thighs and potato recipes you should try next
Air fryer boneless chicken thighs
Garlic mushroom chicken thighs
Sheet pan chicken thighs and potatoes
Harissa Chicken Traybake
Ingredients
- 1 kg chicken thighs I used boned in skin on chicken thighs
- ⅓ cup harissa paste
- 450 g baby potatoes
- 2 Red bell peppers
- 2 medium onions
- ½ Tablespoon garlic granules
- Juice of 1 lemon about 1 ½ Tablespoons
- 2 Tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 180C/365F
- Deseed the bell peppers and cut them into big chunks, peel and chop the onions roughly and add to a rimmed baking sheet
- Pat the chicken thighs dry with a kitchen paper towel and place them on the baking sheet along with the peppers and onions
- Wash the potatoes clean under cold running water and cut them into 1-inch chunks or halves if small. Place the potatoes on the baking sheet with the chicken, peppers, and onions
- Drizzle the olive oil and lemon juice over the chicken and veggies then sprinkle garlic granules, salt, and pepper to taste over everything.
- Spoon the harissa paste over the chicken and veggies. Using your hand, carefully mix everything together until well combined. (I suggest you place the chicken skin side down)
- Place the baking tray in the oven and bake for 40 minutes flipping halfway through or until the chicken is cooked through and the potatoes are golden. To ensure the proper doneness of cooked chicken, it's vital to check its internal temperature reads 74F/165F.
- Carefully, remove the baking tray from the oven, squeeze a few drops of lemon juice over everything if desired, serve and enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
So there you have it, another easy and delicious homemade soup recipe that the whole family will love. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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