How To Cook Chicken Traybake with Harissa, Olives & Potatoes

Name: How To Cook Chicken Traybake with Harissa, Olives & Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4

5 mins
1 hour
easy
4

Recipe by

Jeff Baker

Ingredients

INGREDIENTS FOR THE CHICKEN:
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
INGREDIENTS FOR THE TRAY BAKE:
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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Introduction

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.

Method

chicken traybake with harissa, olives & potatoes recipe ingredients

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.
Toss all the remaining ingredients together just before cooking in a heavy bottom tray then spread out evenly.
Layer the chicken legs skin side up ready to place in the preheated oven.

Preheat the oven to 200°C fan assisted or 220°C without a fan (gas 7).
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: