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.
Cuisine African, Moroccan
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1lemoncut into slices
1red onion cut into thin sliceshalf moons
6medium potatoescut into small wedges
10mini bell pepperscut in half
To garnishoptional: pomegranate arils, chopped cilantro
Preheat the oven to 350f.
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.