Harissa Chicken Traybake
This easy harissa chicken traybake is a simple one-pan family dinner made with tender chicken breast fillets, roasted baby potatoes and colourful vegetables. Coated in olive oil and fragrant harissa paste, everything cooks together in the oven for a flavour-packed meal with minimal preparation and washing up. Perfect for busy midweek evenings.
Servings 4 People
Calories 450kcal
Ingredients
- 600 g Mini Chicken Breast Fillets
- 500 g Baby Potatoes Cut in half
- 3 Bell Peppers Deseeded and chopped into thick strips
- 1 Red Onion Peeled and cut into chunks
- 2 Tablespoons Olive Oil
- 3 Tablespoons Harissa Paste
- Salt and Pepper
- 400 g Vine Cherry Tomatoes
Instructions
- Preheat the oven to 180 degrees C (fan-assisted) and find a large baking tray.
- Place the potatoes, peppers and onions in a large mixing bowl with half of the oil, a good pinch of salt and pepper and half of the harissa.
- Mix well.
- Tip onto the baking tray and spread out evenly.
- Place in the oven and bake for 20minutes.
- While it’s baking, place the chicken in the same mixing bowl, add the rest of the oil, harissa, and more salt and pepper.
- Mix well and leave until needed.
- After 20 minutes, carefully remove the tray from the oven and mix.
- Nestle the chicken on the top and return to the oven.
- Bake for 10 minutes.
- Remove carefully and add the tomatoes.
- Bake for a final 10 minutes.
- Carefully remove from the oven.
- Use a meat thermometer to ensure the chicken reaches 75 degrees C in the centre; if not, return to the oven.
- Once the chicken is cooked, carefully remove it from the oven and serve.