Baked Harissa Chicken
If you're craving bold flavours but not the hassle, Baked Harissa Chicken Thighs are the answer. This perfect recipe mixes spicy harissa paste, zesty lemon, and sweet honey with tender chicken, onions, and sweet potatoes for a sheet pan dinner that’s as effortless as it is delicious. With simple ingredients and a no-fuss traybake method, it's the ideal easy weeknight meal that practically cooks itself.
Equipment
Ingredients
- 3 tablespoon rose harissa
- 1 lemon 2 tablespoon of juice and all zest
- 2 garlic cloves
- 1 teaspoon honey
- ½ teaspoon salt
- 600 g sweet potatoes cut into 1cm cubes
- 2 small red onions each cut into 8 wedges
- 6 chicken thighs boneless and skinless
Instructions
- Preheat the oven to 200°C. Line a large baking tray with foil.
- In a small bowl, mix harissa paste, lemon juice, lemon zest, garlic, honey and salt.
- Place the potato cubes and onion wedges in a large mixing bowl. Spoon half of the harissa mixture and mix to combine.
- Spread the vegetables on the roasting tray (reserve the bowl).
- To the reserved bowl, add the chicken thighs and the rest of the harissa marinade. Mix to combine, then arrange the chicken thighs among the sweet potatoes. Scrape any remaining harissa from the bowl over the chicken.
- Place the tray into the preheated oven for 35 minutes, or until the chicken is cooked through, sweet potatoes are tender and onions are slightly caramelised.
Nutrition
Calories: 447kcalCarbohydrates: 43gProtein: 47gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 215mgSodium: 867mgPotassium: 1225mgFiber: 7gSugar: 14gVitamin A: 19082IUVitamin C: 31mgCalcium: 94mgIron: 3mg
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