Take a look at our recipe and find out how you can make a perfect harissa chicken traybake. You can also make it in advance as the leftovers are delicious reheated too!

Ingredients

4 chicken legs
4 tbsp harissa paste (rose harissa is nice)
1 garlic bulb, broken into cloves
1 lemon, cut into wedges
400g cherry tomatoes on the vine
350g new potatoes, halved if large
50g Kalamata olives, chopped
2 tbsp olive oil
Green salad, to serve (optional)

Method

  1. Heat oven to 190C/170C fan/gas 5. Score deep lines all over the chicken legs, then rub in the harissa. Season well and place in a roasting tin. Scatter the garlic over and around the chicken. Squeeze the lemon wedges over, then place them in the tin with the cherry tomatoes, potatoes, and olives. Season, drizzle over the oil, and toss briefly to mix everything together.
  2. Cook in the oven for 45 mins-1 hr until the chicken is cooked through and golden. Serve with salad, if you like.