Harissa Chicken & Potato Traybake

Ingredients

• 2 bell peppers (Sliced)
• 1 red onion (Sliced)
• 4 garlic cloves (Minced)
• 1 red chili (Sliced)
• 300 g new potatoes (Halved)
• 2 tbsp rose harissa (Use 1 tbsp to marinate the chicken and the remaining harissa with the vegetables; @belazu_co rose harissa was specified)
• 1 kg chicken thighs (Skin-on, bone-in)
• salt (Season well, to taste)
• black pepper (Season well, to taste)
• 1 tbsp crumbled feta (For garnish)
• 1 tbsp fresh parsley (Chopped; for garnish)
• olive oil (For drizzling at the end)

Steps

1. 1

   Place the chicken thighs in a bowl and marinate them with 1 tablespoon of the rose harissa.

2. 2

   While the chicken marinates, add the sliced bell peppers, red onion, minced garlic, sliced red chili, halved new potatoes, and the remaining rose harissa to a large roasting tray. Toss the vegetables and potatoes until coated.

3. 3

   Arrange the marinated chicken thighs on top of the vegetables in the roasting tray.

4. 4

   Season the chicken and vegetables well with salt and black pepper.

5. 5

   Bake at 180°C for 45 minutes, until the chicken is cooked through and the potatoes are tender.

6. 6

   Garnish the traybake with the crumbled feta and chopped fresh parsley, then drizzle with olive oil before serving.

Notes

The source states 550 calories and 36 g protein per serving. It does not specify the amount of olive oil for the final drizzle or provide a chicken doneness temperature; check that the chicken is fully cooked before serving.

Nutrition per serving

• main
• one-pan
• traybake
• roasted
• chicken
• midweek dinner
• high-protein
• Mediterranean-inspired