This Sticky Harissa Chicken Traybake, is simple, quick and delicious – perfect for busy weeknights. It’s also healthy, gluten free and dairy free!
Regular readers of Easy Peasy Foodie will know that I am a big traybake fan! I love any meal where the prep is quick and simple and the oven does all the work. Even better if there is only one pan to wash up afterwards. This quick and simple traybake fits the bill perfectly.
Plus it is super delicious…how could it not be, with tender roasted chicken thighs (or legs) roasted in a super scrumptious mix of harissa, olive oil, lemon and honey and paired with sweet potatoes, chickpeas, peppers and kale.
This scrumptious meal is not only quick and easy, it is also pretty healthy – packed full of healthy veggies and lean protein (make it more lean by removing the chicken skin if you wish). This recipe is also gluten free and dairy free (but do check the label of the harissa you use carefully, or make your own). If you want to keep this sugar free, omit the honey.
For a wine match, I suggest a Southern French Grenache or a Spanish Garnacha – either a red or a rosé version would work well.
If you like this recipe…
…you might also like:
- Easy Sausage Traybake
- Easy Sausage and Sweet Potato Traybake
- Sticky Chicken Traybake
- Spanish Style Chicken Traybake
- Chicken, Chorizo and Sweet Potato Traybake
Sticky Harissa Chicken Traybake with Chickpeas and Kale
Ingredients
- 8 chicken thighs (or legs, or a mixture), bone in and skin on
- 800 g sweet potato skin on and chopped into bitesize chunks
- 2 red/yellow/orange peppers cut into bitesize chunks
- 3 tablespoons olive oil
- 5 teaspoons mild harissa (I use Tesco Ingredients)
- Salt and pepper
- 1 lemon quartered
- 100 g kale
- 400 g tin chickpeas drained thoroughly
- 4 tablespoons honey (optional)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the chicken pieces, sweet potato and peppers into a large roasting tray.
- Mix together the olive oil, harissa, salt and pepper. Squeeze in the juice from the lemon quarters. Pour the mixture over the chicken and vegetables and throw the squeezed lemon quarters into the tray too.
- Using your hands (or a couple of large spoons) toss all the ingredients in the harissa mixture, then place the roasting tray into the oven and cook for 45 minutes.
- Meanwhile place the kale in a colander and pour over a kettle full of boiling water to soften the kale. Drain thoroughly.
- After 45 minutes, remove the traybake from the oven and remove all the chicken pieces to a plate. Add the drained chickpeas and kale and toss all the vegetables together, then replace the chicken pieces on top and squeeze about half a tablespoon of runny honey over each chicken piece (optional).
- Return the roasting tray to the oven for 5 more minutes, to cook the kale and warm the chickpeas, then serve.
Notes
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Karen, the next best thing to mummy says
Ooh this looks amazing, I am definitely going to make it, feeling hungry already just looking at your photos! #brilliantblogs@_karendennis
Eb Gargano says
Aw, thanks Karen…let me know how it goes if you make it!! Eb x
Corina says
It really does sound super yummy! I’m always tempted by your recipes and We’d love this too. Thank you so much for sharing with #CookOnceEatTwice!
Eb Gargano says
Aw, thanks Corina…it’s such a nice curry…and like with most curries, so good the next day too. Eb x
Gillian Thompson says
I’m such a big fan of tray bakes too – never thought of adding kale, will try this recipe soon.
Eb Gargano says
Traybakes are so fab aren’t they…all of the flavour, with virtually no prep! The kale really works in this…I love how it goes a little bit crispy 🙂 Let me know how it goes if you try it!! Eb x
Honest Mum says
My kitchen is being painted and I’m starving. What I’d do for this now x
Jacqui Bellefontaine says
Oh I do love a tray bake too and great to see one linked up to #CookBlogShare this week. This one looks particularly colourful and absolutely delicious it really stands out. I get kale in my veg box and im never sure what to do with it. Hadn’t thought about adding to a tray bake. I shall have to give that a go.
Kate - gluten free alchemist says
I think this must be one of your most colourful traybakes Eb….. Looks delicious and very healthy xx
Eb Gargano says
It is very colourful, isn’t it? Makes a change from all the brown and wintery stews (which taste good, but that’s sooo hard to get across in the photography!) Eb x
Chloe says
You’ve made me seriously hungry ! #freefromfridays
Eb Gargano says
Hahaha, yeah – sorry about that! Xx
emma says
I love your traybakes! And Kale is one of my new favourite things. #freefromfridays
Eb Gargano says
Aw, thanks Emma. I do so love a traybake, but this is the first time I’ve put Kale in one…almost certainly won’t be the last. I love that stuff and it works so well in a traybake…I love the crispy edges!! 😀 Eb x
Ali White says
That looks amazing! Definitely going to give it a try – dairy and egg free so good for us!
Eb Gargano says
Thanks Ali 🙂 Glad you like it…and can eat it!! Do let me know what you think if you try it! Eb x
ButtercupBento says
Wow! Just made and devoured this. Doubled the amount of harissa but would add more next time as we love things spicy! Also cut halved the oil and honey to make it healthier and more SW friendly (under 6 Syns a portion). There was so much veg that it even filled us up without having to add extra like I normally do. Will definitely make it again and now planning on working out way through the rest of your traybake recipes. Thank you ??
Eb Gargano says
Yay! Thanks for your lovely comment, Hazel – so pleased you enjoyed this so much. Love your adaptations 😀 Hope you enjoy the other traybakes too. Eb 🙂
Anna says
Wow. We just made this and it was a huge hit for the whole family. I made some minor alterations- I had dry harissa so I tossed the potatoes and peppers as directed but then tossed the chicken in yogurt, S&P and harissa to help coat. I had to cook the chicken on a separate pan as it was too much for one. Also I made a raita to cool down the spice when eating as I am liberal with spices.
Eb Gargano says
Aw, yay! So pleased you liked it so much. Love your adaptations too 😀