Harissa Chicken and Feta Traybake
This recipe is not only bursting with flavour but also incredibly easy to make, making it perfect for a busy weeknight supper. It also heats up well making ideal as part of your meal prep plan. With minimal ingredients and straightforward steps, you'll have a delicious meal ready in no time.
The best part is you only use one tray so the clean up is easy too. Enjoy a stress-free cooking experience while impressing your family with a dish that tastes like it took hours to prepare.
The traybake goes with orzo or cous cous, mixed with fresh herbs and lemon juice.
Ingredients
4 skin-on, bone-in chicken thighs
2 tablespoons harissa paste
2 tablespoons olive oil
1 red onion, sliced
2 bell peppers (any colour), sliced
200g feta cheese, crumbled
400g canned chickpeas, drained and rinsed
2 cloves garlic, minced
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Salt and black pepper, to taste
Instructions
Preheat the oven to 200°C (180°C fan) / 390°F.
Prepare the marinade: In a bowl, mix the harissa paste, olive oil, minced garlic, lemon juice, salt, and pepper. Coat the chicken thighs in the marinade and set aside for at least 15 minutes.
Prepare the traybake: In a large baking tray, toss the sliced red onion and bell peppers. Add the rinsed chickpeas and crumble half of the feta over the top.
Add the chicken: Place the marinated chicken thighs on top of the vegetables and chickpeas. Drizzle any remaining marinade over the chicken and vegetables.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown, reaching an internal temperature of 75°C (165°F).
Finish with feta: In the last 5 minutes of cooking, sprinkle the remaining feta over the chicken and return to the oven to heat through.
Serve: Once done, remove from the oven and allow to rest for a few minutes. Garnish with fresh parsley before serving.