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Harissa Chicken Tray Bake
Course
Dinner
Cuisine
Moraccan
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
This spicy and aromatic Harissa chicken tray bake is a simple yet impressive dinner that will become a new family classic. Crispy golden-skinned chicken smothered with spicy Harissa paste and roasted on top of seasonal vegetables.
Ingredients
1x
2x
3x
▢
1
whole chicken
butterflied
▢
2
teaspoons
Harissa paste
▢
2
tablespoons
olive oil
▢
1
lemon
cut into slices
▢
1
red onion cut into thin slices
half moons
▢
6
medium potatoes
cut into small wedges
▢
10
mini bell peppers
cut in half
▢
To garnish
optional: pomegranate arils, chopped cilantro
Instructions
Instructions
Preheat the oven to 350 degrees F.
If you are butterflying the chicken, use a sharp knife or kitchen shears to cut down both sides of the backbone and remove.
While the oven is preheating cut the vegetables and place on a large baking tray. Toss with the olive oil and season with salt and pepper.
Place the butterflied chicken on top of the vegetables and rub with the Harissa paste. Season the chicken well.
Place the lemon slices around the chicken.
Bake in the preheated oven for about 35 minutes or until an internal temperature of 165 is reached and the juices run clear.
Garnish with the pomegranate and cilantro.
Nutrition
Calories:
635
kcal
|
Carbohydrates:
49
g
|
Protein:
39
g
|
Fat:
31
g
|
Saturated Fat:
8
g
|
Cholesterol:
120
mg
|
Sodium:
182
mg
|
Potassium:
1856
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
2435
IU
|
Vitamin C:
145.1
mg
|
Calcium:
132
mg
|
Iron:
12.3
mg
Find it online:
www.sugarandsoul.co/harissa-chicken-tray-bake/