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Harissa chicken traybaked
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5 from 1 vote

Harissa Chicken Traybake Recipe

Spatchcocked chicken rubbed with a harissa marinade, roasted over potatoes, onions and green chillies until the pan juices turn into a spicy gravy. One tin, minimal effort.
Prep Time15 minutes
Cook Time1 hour
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: North African
Servings: 3 people
Calories: 670kcal
Author: Famidha Ashraf

Equipment

  • 1 Roasting Tin

Ingredients

For the Marinade

  • 2 tablespoon olive oil
  • 1 tablespoon ghee
  • 2 tablespoon harissa paste
  • 1 tablespoon yoghurt
  • 1 tablespoon hot sauce (optional)
  • 1 tablespoon honey
  • 3 garlic cloves grated
  • ½ lemon zest
  • 1 tablespoon lemon juice or vinegar
  • Salt and pepper to taste
  • 800 grams whole chicken with skin spatchcocked

For the Traybake

  • 3-5 green chillies whole
  • 1 large onion roughly chopped
  • 1 large potato cut into thin wedges or ½ cm roundels
  • 1 whole bulb of garlic halved (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Prepare the marinade by mixing the olive oil, ghee, harissa paste, yogurt, hot sauce if using, honey, grated garlic, lemon zest, lemon juice, salt, and pepper in a large bowl until smooth. Taste and adjust the seasoning. When tasting the marinade, you need it to be saltier, and tangier.
    2 tbsp olive oil, 1 tbsp ghee, 2 tbsp harissa paste, 1 tbsp yoghurt, 1 tbsp hot sauce, 1 tbsp honey, 3 garlic cloves, ½ lemon zest, 1 tbsp lemon juice, Salt and pepper to taste
  • Add the spatchcocked chicken and rub the marinade all over, including under the skin where possible. Cover and marinate for at least 30 minutes or overnight in the fridge for a deeper flavour.
    800 grams whole chicken with skin
  • Preheat the oven to 180°C fan forced.
  • Add the chopped onion, potato, green chillies, and halved-garlic-bulb, if using, to a roasting tin. Drizzle with olive oil, season lightly with salt and pepper, and toss well. At this point, you may also stir in a spoonful of harissa paste.
    3-5 green chillies, 1 large onion, 1 large potato, 1 whole bulb of garlic, 1 tbsp olive oil, Salt and pepper to taste
  • Place the marinated chicken skin-side up over the vegetables. Spoon any remaining marinade over the top.
  • Bake for 55 minutes to 1 hour, or until the chicken is deeply golden and cooked through with the juices running clear. Remove from the oven and check if the potatoes are done. You may remove the chicken and return the tray to finish cooking the potatoes.
  • Let the chicken rest for 5 to 8 minutes before serving. Finish with a squeeze of fresh lemon and chopped coriander, mint or parsley if desired.

Notes

  • Harissa brands can vary in heat and saltiness, so adjust the seasoning to taste.
  • Thin potato slices cook faster and absorb the pan juices beautifully, while wedges stay firmer.
  • Marinating overnight gives the chicken a deeper flavour and better colour while roasting.
  • Serve with flatbread, couscous, rice, or a simple yoghurt salad.
How I spatchcock the chicken: Place it neck-side down, cut down through the edge of the backbone to the neck, open it out and press the breastbone firmly to flatten. I don't remove the backbone— keeping it in actually adds flavour as it roasts. I also score the leg quarters a few times before rubbing in the marinade.

Nutrition

Calories: 670kcal | Carbohydrates: 23g | Protein: 46g | Fat: 44g
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