Harissa chicken traybake

Harissa chicken traybake

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(8 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4

Everyone loves an easy traybake, this chicken dish with spicy harissa paste is roasted to perfection with garlic, potatoes and cherry tomatoes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal619
  • fat40g
  • saturates10g
  • carbs18g
  • sugars5g
  • fibre4g
  • protein43g
  • salt1.1g
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  • 4 chicken legs



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 tbsp harissa paste (rose harissa is nice)
  • 1 garlic bulb, broken into cloves
  • 1 lemon, cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g cherry tomatoes on the vine
  • 350g new potatoes, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 50g Kalamata olives, chopped
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • green salad, to serve (optional)


  1. Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes and olives. Season, drizzle over the oil and toss briefly to mix everything together.

  2. Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.

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Comments, questions and tips

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22nd Sep, 2017
Not a favourite I'm afraid, but smelt great in the oven. Like the other reviews I cut the potatoes into small cubes but I think if there is a next time I would slice them 5mm thin like Dauphinoise potatoes. I crushed with the side of a knife the garlic cloves but they were still quite large and a bitter mouthful. Next time I would use finely chopped garlic and stir the it in with the veg and oil. Added some yellow pepper which worked well. The olives worked well too which surprised me.
30th Jan, 2017
Really tasty, very easy and all in one pot so not much washing up. I halved the recipe to make for 2 people, but other than that stuck to the instructions. After reading comments from others, I cut the potatoes into roughly 2cm chunks and they cooked well. Served with green beans rather than salad (it's January). Will make this again.
Catie Norris
17th Jan, 2017
I used little baby new potatoes, some were about the size of grapes and the large ones were only a teeny bit bigger, but after an hour and and 10 minutes at 200 degrees fan they were still too crunchy to enjoy. Luckily I haven't put the chicken in for long so that hadnt turned to stone, but would defo recommend putting the tatties in before the chicken!
28th Nov, 2016
Added a thickly sliced yellow pepper. Did the potatoes separately! Great easy dish.
jadedermody's picture
31st Oct, 2016
A very flavoursome meal. I would say the potatoes need to be cut very small though
16th Jul, 2016
This recipe is simply delicious going to make it again tonight. It's easy to make and always come out perfect.only thing I do different is instead of chicken legs I use chicken thighs they come out really tender
Frantic Flapjack
7th Apr, 2016
I used large chicken breasts cut into three pieces instead of the chicken legs. As I wasn't confident that it would all take the same length of time to cook, I roasted the potatoes separately which also kept them crispy, adding some olives and tomatoes about 15 minutes before the end of the cooking time otherwise I think they would disintegrate if left in the oven for a whole hour. The finished dish was lovely - colourful and tasty.
4th Apr, 2016
I made this exactly as per the recipe. It was amazing....the harissa and lemon flavors combined wonderfully, and the olives gave a very nice accent. The chicken was lovely and tender, too. I will definitely be making this again!!
afoodlife's picture
31st Mar, 2016
If you're needing an easy but really tasty dinner get cooking this! The harissa with the kalamata olives and lemon is lovely. My boyfriend has asked me to cook again already, he loved it. Keep it cooking until the chicken goes nice and crisp on top, mmm.
25th Mar, 2016
wow its now friday but still mondays choice whats happened to this website it used to be good
23rd Mar, 2016
why has this been the editors choice for three days ,does he love it that much?
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