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Sheet pan dinners, or traybakes, are some of my favorite meals to prepare. This Harissa Chicken Traybake is more than just a dish. It’s a celebration of spices and simplicity. Perfect for busy weeknights or weekend dinners, this recipe will be your family favorite and leave you craving more.
Harissa Chicken Traybake is a flavorful and easy-to-make dish where chicken pieces are marinated and baked with harissa paste, a spicy and aromatic North African chili pepper paste. The dish often includes vegetables, herbs, and lemon, all cooked together on a single tray for convenience. Harissa Chicken Traybake is quick enough for a weeknight meal yet presents well enough for company.
Why I Love This Recipe
- It’s unique. It looks and tastes impressive, which makes it perfect for entertaining guests or your family.
- It’s easy cleanup. Traybakes or sheet pan dinners make for light dish work after cooking. One pan is a lot easier to clean than three!
- It’s flavorful. Harissa paste is full of warming aromatic spices like cumin and coriander. Excellent for those cooler temperatures.
Ingredients You’ll Need
- Chicken Thighs and Drumsticks: These provide a juicy and flavorful base. You can use bone-in, skin-on chicken breasts, or a mix of different chicken cuts.
- Baby Potatoes: Baby potatoes add a hearty element. Feel free to use regular potatoes, red potatoes, or sweet potatoes to mix things up.
- Cherry Tomatoes: These bring a burst of color and sweetness along with slight acidity. Grape tomatoes or regular tomatoes cut into small wedges can be used as a replacement.
- Whole Garlic Cloves: Garlic adds a strong aromatic flavor. Minced or dried garlic can be used as an alternative.
- Olive Oil: Oil provides a little flavor and gives the seasoning something to stick to. Any neutral oil like vegetable or canola oil can be used or even coconut oil.
- Spices: The main spice here is harissa paste which is made from Guajillo chiles, roasted red peppers, tomato paste, garlic, and several warm spices including caraway, cumin, coriander, paprika, and cayenne plus some lemon juice and olive oil. Don’t forget the salt and pepper!
How To Make Harissa Chicken Traybake
Step 1: Prepare the equipment. Preheat the oven to 375 degrees Fahrenheit. Grab your baking tray.
Step 2: Prepare the chicken. Pat dry the chicken thighs and drumsticks with a kitchen towel and set them aside.
Step 3: Dress the sides. In a 9×13 baking tray, add the halved potatoes, cherry tomatoes, and garlic. Massage the vegetables with olive oil and season them with salt and pepper.
Step 4: Arrange the chicken. Arrange the chicken over the vegetables and coat them well with harissa paste on both sides.
Step 5: Bake the dish. Place the tray in the oven and bake for 35-40 minutes, or until the chicken is cooked through.
Step 6: Serve and enjoy. Once done, transfer the chicken and vegetables to a serving plate, garnish them with parsley, and serve alongside a wedge of lemon on the side.
Tips To Make This Recipe
- If you have time, allow the chicken to marinate in the harissa paste so that the spices penetrate the meat.
- To get a crispy skin on the chicken, slightly elevate the thighs and drumsticks on a rack above the tray.
- Place whole garlic cloves strategically among the chicken and potatoes to prevent them from burning. The roasted garlic will become sweet and flavorful.
- Sprinkle chopped parsley or other fresh herbs just before serving. This preserves their vibrant color and adds a burst of freshness.
What to Serve with Harissa Chicken Traybake
Several different sides can be used to round out this meal. Couscous or quinoa would be an excellent side for this North African dish. To give a Mediterranean spin on harissa chicken, pair it with tzatziki and a cucumber salad to offset the heat. Hummus and pita bread provide a simple side that lets the chicken do all the talking.
Storing and Reheating
Storing: Store leftover harissa chicken in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Reheat in the oven at a low temp (325 degrees Fahrenheit) until warmed through. Alternatively, you can reheat it in the microwave.
Freezing: Allow harissa chicken to completely cool, then place in a labeled airtight container in the freezer. It should be good for about 2 months.
Alternative Cooking Methods
Grilled Harissa Chicken: Marinate chicken in harissa, then grill for a smoky flavor. Baste with additional harissa during grilling for extra heat.
Skillet Harissa Chicken: Sear harissa-marinated chicken in a hot skillet, then finish cooking in the oven for a crisp exterior and juicy interior.
Slow Cooker Harissa Chicken: Combine harissa-marinated chicken with vegetables in a slow cooker for a flavorful and convenient meal. Cook on low for several hours until the chicken is tender.
Frequently Asked Questions
Absolutely! Homemade harissa paste often includes ingredients like chili peppers, fresh garlic, cumin powder, coriander, paprika, lemon juice, salt and olive oil. Adjust the ratios to suit your taste.
Harissa paste has a moderate heat level, but you can adjust the amount of chili used. You can also reduce the amount of harissa paste or mix it with tomato paste or yogurt to mellow the spice level.
Marinating the chicken for at least an hour is ideal, but if you’re short on time, even 20-30 minutes can impart good flavor. For more depth, you can marinate it overnight in the refrigerator.
Some great options would be bell peppers, zucchini, onions, and cherry tomatoes, carrots and potatoes. They roast well and complement the flavors of the harissa. Feel free to use your favorite vegetables or whatever is in season.
More One Pan Recipes
- Mediterranean Chicken Tray Bake
- Shrimp Fajita Sheet Pan
- Sriracha Garlic Shrimp Sheet Pan
- Chicken With Mixed Vegetables
- Rosemary Lemon Chicken Breast
Harissa Chicken Traybake, a tantalizing blend of juicy poultry marinated in zesty harissa paste, delivers a burst of bold flavors with every bite. This dish promises a perfect harmony of spice, tenderness, and aromatic richness for an unforgettable dining experience.
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Harissa Chicken Traybake
Ingredients
- 1 ½ lb chicken thighs and drumsticks, bone-in and skin-on
- 1 lb baby potatoes, halved
- 12 oz cherry tomatoes in the wine
- 6-8 whole garlic cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup harissa paste
- Chopped parsley, to garnish
- Lemon wedges, to garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pat dry the chicken thighs and drumsticks with a kitchen towel and set them aside.
- In a 9×13 baking tray, add the halved potatoes, cherry tomatoes, and garlic. Massage the vegetables with olive oil and season them with salt and pepper.
- Arrange the chicken over the vegetables and coat them well with harissa paste on both sides.
- Place the tray in the oven and bake for 35-40 minutes, or until the chicken is cooked through.
- Once done, transfer the chicken and vegetables to a serving plate, garnish them with parsley, and serve alongside a wedge of lemon on the side.
Notes
- If you have time, allow the chicken to marinate in the harissa paste so that the spices penetrate the meat.
- To get a crispy skin on the chicken, slightly elevate the thighs and drumsticks on a rack above the tray.
- Place whole garlic cloves strategically among the chicken and potatoes to prevent them from burning. The roasted garlic will become sweet and flavorful.
- Storing: Store leftover harissa chicken in an airtight container in the refrigerator for up to 3-4 days.
- To reheat: Reheat in the oven at a low temp (325 degrees Fahrenheit) until warmed through. Alternatively, you can reheat it in the microwave.
