Spice up chicken thighs with harissa paste and bake with baby potatoes, carrots and cauliflower in this flavourful chicken traybake.
1 person made this
6 teaspoons harissa sauce or paste, divided
4 bone-in chicken thighs, or more to taste
225g carrots, peeled, halved lengthwise and crosswise
225g cauliflower florets
225g baby potatoes, halved
2 tablespoons olive oil
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon grated orange zest
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 190 C / Gas 5.
Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to a foil-lined traybake or roasting tin. Spread carrots, cauliflower and potatoes on the tin. Drizzle evenly with oil; sprinkle with salt and pepper.
Roast, uncovered, in the preheated oven until chicken thighs are no longer pink and cooked through, 40 to 55 minutes. Stir vegetables once halfway through.
Stir together parsley, garlic and orange zest in a small bowl.
Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.