Name: Spicy Harissa Chicken Traybake with Chickpeas and Courgette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800 g Chicken thighs, skin-on, bone-in; 3 tbsp Harissa paste (mild or hot, to preference); 2 tbsp Olive oil; 1 Lemon, juiced; 3 Garlic cloves, crushed; 1 tsp Ground cumin; 1 tsp Smoked paprika; 400 g Tinned chickpeas, drained and rinsed; 2 medium Courgettes, halved lengthways and sliced; 1 large Red onion, cut into wedges; Small bunch (about 20g) Fresh coriander, roughly chopped; To taste Natural yoghurt or tahini drizzle, for serving (optional); To taste Sea salt; To taste Black pepper

Spicy Harissa Chicken Traybake with Chickpeas and Courgette

This vibrant traybake features tender chicken thighs coated in a rich harissa marinade, roasted alongside chickpeas and courgettes for a flavourful and easy weeknight meal. It's designed for minimal washing-up, making it perfect for busy evenings.

Total: 45 min
Serves: 4
Style: Easy · Middle Eastern

Scale the recipe

4 servings

Macros per serving

Verify macros · Pro

Calories

465kcal

Protein

40g

Carbs

28g

Fat

23g

Fibre 8g · Sugar 7g · Sodium 650mg · Batch total 1860 kcal

Ingredients

Chicken thighs, skin-on, bone-in800 g
Harissa paste (mild or hot, to preference)3 tbsp
Olive oil2 tbsp
Lemon, juiced1
Garlic cloves, crushed3
Ground cumin1 tsp
Smoked paprika1 tsp
Tinned chickpeas, drained and rinsed400 g
Courgettes, halved lengthways and sliced2 medium
Red onion, cut into wedges1 large
Fresh coriander, roughly choppedSmall bunch (about 20g)
Natural yoghurt or tahini drizzle, for serving (optional)To taste
Sea saltTo taste
Black pepperTo taste

Method

01
Prepare Chicken Marinade3 min
In a large bowl, combine the harissa paste, 1 tablespoon of olive oil, the juice of one lemon, crushed garlic, ground cumin, and smoked paprika. Season with a generous pinch of sea salt and black pepper. Mix thoroughly until well combined.
02
Marinate Chicken2 min
Add the chicken thighs to the bowl with the harissa marinade. Use your hands to ensure each thigh is thoroughly coated. Cover the bowl and refrigerate for at least 10 minutes, or up to 2 hours for deeper flavour.
03
Preheat Oven and Prepare Vegetables5 min
Preheat your oven to 200°C (180°C fan/Gas Mark 6). On a large baking tray, spread out the drained and rinsed chickpeas, sliced courgettes, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
04
Arrange Traybake3 min
Make space among the vegetables on the baking tray. Arrange the marinated chicken thighs skin-side up on the tray, ensuring they are not overcrowded. This allows for even cooking and crispy skin. Pour any remaining marinade over the chicken and vegetables.
05
First Bake15 min
Place the baking tray in the preheated oven and roast for 15 minutes. The chicken skin should start to crisp and the vegetables will begin to soften.
06
Toss and Continue Roasting15 min
After 15 minutes, carefully remove the tray from the oven. Gently toss the vegetables and chickpeas around the chicken to ensure they cook evenly. Return the tray to the oven for another 15 minutes, or until the chicken is cooked through (internal temperature of 74°C) and the skin is golden and crispy, and the vegetables are tender with some charring.
07
Rest and Garnish5 min
Once cooked, remove the tray from the oven and let the traybake rest for 5 minutes. This allows the chicken juices to redistribute, ensuring maximum tenderness. While resting, roughly chop the fresh coriander.
08
Serve2 min
Sprinkle the fresh coriander over the entire traybake. If desired, drizzle with natural yoghurt or a tahini dressing before serving. This dish is wonderful on its own or served with couscous or warm flatbreads.

Pair it

Chef's tips

For extra smoky flavour, add a few drops of liquid smoke to the marinade or a tiny pinch more smoked paprika.
Ensure your baking tray isn't overcrowded; if it is, use two trays to allow for better caramelisation of the chicken and vegetables.
For even crispier chicken skin, pat the chicken thighs very dry with kitchen paper before adding them to the marinade.
Taste your harissa paste before adding; some brands are significantly spicier than others. Adjust the quantity to your preferred heat level.