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How To Cook Chicken Traybake with Harissa, Olives & Potatoes

How To Cook Chicken Traybake with Harissa, Olives & Potatoes

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

This simple traybake is packed full of punchy North African spices! The legs can be replaced with drumsticks, thighs or even a whole spatchcock chicken. If you don’t have preserved lemons use 1 whole cut into 1/8s.


  1. Marinade the chicken up to 1 day in advance. Simply whisk together the harissa paste, honey, lemon, olive oil and salt to an emulsion, then smother all over the chicken.
  2. Toss all the remaining ingredients together just before cooking in a heavy bottom tray then spread out evenly.
  3. Layer the chicken legs skin side up ready to place in the preheated oven.

To Cook:

  1. Preheat the oven to 200°C fan assisted or 220°C without a fan (gas 7).
  2. Place the tray in the hottest part of the oven and cook for 45 minutes, or until the juices of the chicken run clear when pierced at the thickest point with a skewer, the potatoes are tender and the minimum core temperature of the chicken reaches 75°C.

Serving Suggestion:

  • Serve straight from the oven finished with lots of fresh chopped coriander or parsley.

  • The Ingredients
  • • 4 Free range chicken legs, skin scored 3 or 4 times
  • • 3 tbls. Rose Harissa paste
  • • 2 tbls. Olive oil
  • • 1 tbls. Honey
  • • Juice of half lemon
  • • 1 tsp. Sea salt
  • • Punnet of new potatoes cut in half
  • • Punnet cherry vine tomatoes, eyes removed
  • • 4 preserved lemons cut into 8,s
  • • A dozen or so garlic cloves peeled
  • • Hand full pitted Kalamata olives
  • • Olive oil to drizzle
  • • Pinch Za’atar or dried oregano
  • • Pinch sea salt
  • • Bunch fresh coriander or parsley

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