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cooked chicken traybake with harissa, olives & potatoes


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.


chicken traybake with harissa, olives & potatoes recipe ingredients
  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.
  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.

to serve:

  • Serve straight from the oven finished with lots of fresh chopped coriander or parsley.
cooked chicken traybake with harissa, olives & potatoes