Harissa Chicken Traybake

Plate of harissa marinated chicken and vegetables

Warming, comforting and healthy too, this harissa chicken traybake is perfect for busy weeknights and delicious enough for weekend entertaining!

Course Main Course

Cuisine moroccan, North African

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 376kcal

Author Corina Blum

Ingredients

1 tbsp harissa paste
2 tablespoon white wine vinegar
1 kg chicken legs and thighs
1 aubergine Chopped into large chunks
1 red pepper Cut into thick slices
1 red onion Cut into 6 wedges
4 cloves of garlic in their skins
2 large carrots cut into quarters lengthwise

Metric - US Customary

Instructions

Preheat the oven to 200C
Mix the vinegar and harissa together in a large bowl. Add the chicken and turn over to coat well in the mixture. Leave to marinate if you have time.
Add the vegetables to a large roasting pan or baking tray. Drizzle with a little olive oil and toss with your hands a little.
Put the vegetables in the oven for 10 minutes.
Put the chicken pieces on top of the vegetables in a single layer. Return to the oven for 30 minutes.
Check that the chicken and vegetables are cooked through. If necessary return to the oven for another 5-10 minutes. If anything is looking too well cooked then cover the tray with aluminium foil to stop it browning any more.

Air Fryer Instructions

Marinate the chicken in the harissa and vinegar.
Toss the vegetables with a little oil.
Put an air fryer liner or a piece of greaseproof paper in the bottom of the air fryer. Top with the vegetables and then the chicken.
Air fry at 180℃ for 25 minutes. After 15 minutes, turn the chicken over and move the vegetables around a little.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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