Harissa Chicken Tray Bake
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.
Servings: 4 servings
- 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
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.
Calories: 635kcal | Carbohydrates: 49g | Protein: 39g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 182mg | Potassium: 1856mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2435IU | Vitamin C: 145.1mg | Calcium: 132mg | Iron: 12.3mg