Harissa Chicken Traybake

2 from 9 votes

Harissa Chicken is an exciting dish, where tender chicken meets the bold, fiery flavors of harissa paste. It's a combination of spice and tenderness, creating a one-of-a-kind culinary experience.

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Cuisine: Mediterranean

Servings: servings

Author: Mariam Ezzeddine

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 9x13 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.

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