Harissa Chicken Traybake

This harissa chicken traybake is my kind of weeknight dinner, with juicy chicken and caramelised sweet potato roast side by side, all coated in smoky, tangy harissa. Toss it together in minutes, slide it into the oven and that's dinner sorted!

Looking for more fuss-free dinners? Check out my Easy Salmon Traybake next!

We love chicken thighs in our home because they're so versatile and so much juicier than breast fillets. They're an absolutely perfect candidate for a tray bake, too, as the juices they release make everything tastier.

This harissa chicken traybake is warming and comforting, and a great idea for a last-minute dinner.

If you haven't cooked with harissa paste before, it's a great recipe to test this delicious North African ingredient.

I love to make this with rose harissa, which has a lovely flavor, but you can use whichever type you like.

What you'll need

Chicken thighs - Just perfect for a traybake as the dark meat remains juicy under high heat and the skin bastes everything as it crisps.

Harissa paste - I typically make this with rose harissa, but use your favorite. Some harissa pastes are extra fiery, so make sure you adjust the quantity to your preference.

Sweet potato - Their sweetness pairs great with the kick of the harissa; you can also use halved baby potatoes here.

Bell pepper - Any color you have works here; cut them into slices so they soak up all those pan juices.

Red onion - This roasts beautifully and adds loads of extra flavor to the harissa chicken.

Olives - I always add a handful of pitted green olives for a bit of a briny touch.

Lemon - I add lemon juice together with everything else so they caramelize and add a lovely citrusy touch.

Garlic - Keep the garlic cloves so they don't scorch; they'll mellow into sweet, spreadable bites.

Olive oil - Splash a bit of olive oil over everything to keep everything crisp and keep the harissa from burning.

How to make harissa chicken and sweet potato traybake

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Pop the chicken thighs onto a large baking sheet, skin side up. Brush the meat with harissa and rub it in to coat.

Scatter the sweet potatoes, bell pepper, red onion, olives, lemon wedges, and garlic around the chicken.

Drizzle everything with olive oil, sprinkle with salt and pepper, and toss the veggies gently to coat.

Bake for 40 to 45 minutes until the chicken is crispy and cooked through and the veggies are golden and tender.

Substitutions and variations

• Mix a spoonful of yogurt into the harissa to make it milder.
• Butternut squash, zucchini, mushrooms or cherry tomatoes are all excellent additions to this Moroccan chicken bake.
• You can use chicken breasts instead of thighs for a low-fat option.

What to serve with harissa chicken thighs

• I like to spoon everything over fluffy couscous to make sure none of those spicy pan juices go to waste.
• This also works well with some warm flatbread to mop the tray clean.
• Or simply serve it with a quick cucumber-mint salad to add some crunch and freshness.

Leftovers and storage

• Leftovers make a great lunch; they will keep well in an airtight container in the fridge for up to 3 days.
• Reheat everything in the microwave until the meat is piping hot.
• Alternatively, you can place it in an oven tray again, cover with foil, and reheat in the oven for 15-20 minutes at 350°F (175°C). Add a splash of water or stock so the chicken stays juicy.

If you've tried this harissa chicken traybake recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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