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!

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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.
Why you'll love this harissa chicken traybake
- The harissa paste adds some kick and infuses everything with loads of flavor.
- You can easily mix and match the veggies however you like, depending on what you have on hand.
- Prep time is just 10 minutes, just perfect for those super busy weeknights.

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.
Pro tip
Score the chicken thighs lightly with a sharp knife to help the harissa paste soak in as they roast.
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.
Recipe tips and notes
- Since not all ovens are the same, start checking at 30 minutes and keep roasting until the juices run clear.
- Use a meat thermometer to make sure you have an internal temperature of 165°F (74°C) in the thickest part of each thigh.
- Tilt the tray and drizzle the spicy, lemony pan juices over the chicken and veg before serving.
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.
More easy chicken recipes
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Harissa Chicken Traybake
Ingredients
- 2 pounds (900 g) chicken thighs, skin on
- 4 tablespoons harissa paste
- 1 pound (450 g) sweet potatoes, peeled and cut into 1-inch cubes
- 1 large red bell pepper, sliced
- 1 large red onion, sliced
- ½ cup (65 g) pitted green olives
- 1 medium lemon, cut into wedges
- 8-10 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh parsley, to garnish
Instructions
- Heat the oven to 400°F (200°C).
- Place the chicken thighs skin side up on a large baking sheet. Brush the tops with harissa paste, then rub it in to coat well.2 pounds chicken thighs4 tablespoons harissa paste
- Scatter the sweet potatoes, bell pepper, red onion, green olives, lemon wedges, and garlic cloves around the chicken.1 pound sweet potatoes1 large red bell pepper1 large red onion½ cup pitted green olives1 medium lemon8-10 garlic cloves
- Drizzle the olive oil over the veggies. Season everything with salt and black pepper, then toss the veggies gently right on the pan to coat.
- Roast for 40 to 45 minutes, or until the chicken skin is crispy and the juices run clear. The veggies should be tender and caramelized at the edges.
- Finish with a sprinkle of fresh parsley and serve with warm flatbread, couscous, or rice to soak up the juices.Fresh parsley
Video
Notes
- A few shallow cuts on each thigh help the harissa work its way right into the meat without drying it out.
- If you want extra-crisp skin, slide the tray under a hot grill (broiler) for a minute or two but keep an eye on it so it doesn't scorch.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.






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