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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.
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5 from 4 votes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Moraccan
Servings: 4 servings
Calories: 635kcal

Ingredients

  • 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: 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