British/North African Fusion•quick
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.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 4 boneless chicken thighs
- 1 large brown onion
- 4 clove 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
Instructions
- 1
Heat the oven up to 200˚C (400˚F)/180℃ Fan.
- 2
Quarter the onion and separate the layers.
- 3
Cut the capsicum into thick slices.
- 4
If using a large carrot, cut it into thick fingers.
- 5
Chop the parsley up finely.
- 6
Tip all the vegetables into the tray, followed by the chicken.
- 7
Drizzle the olive oil and lemon juice all over.
- 8
Spoon the harissa over.
- 9
Season with the salt and pepper.
- 10
Scatter the parsley all over.
- 11
Mix everything up well, rubbing the marinade under the chicken skin too.
- 12
Bake in the oven for 45 minutes.
- 13
When done, leave to rest for 5 minutes, then serve immediately.