Harissa Chicken Traybake with Garlic Yogurt
A vibrant, flavour-packed chicken traybake featuring crispy potatoes and tender chicken coated in spicy harissa. Finished with fresh rocket and a cool, creamy garlic yogurt, this one-pan wonder is rich in antioxidants from the fresh herbs. CHECKEDPP
Ingredients
potatoes570 g
lemon1 whole
fresh dill5 g
greek yoghurt3 tbsp
chicken thighs400 gbone-in
chicken drumsticks400 gbone-in
sea salt3 pinch
black pepper1 pinch
harissa2 tbsp
cumin1 tsp
extra virgin olive oil4 tbsp
leeks2 whole
garlic clove1 clove
rocket60 g
Instructions
Chef's Tips
For extra crispy chicken skin, pat the chicken pieces very dry with kitchen paper before adding the marinade.
If you don't have harissa, you can substitute it with sriracha or a mixture of paprika, cayenne pepper, and a pinch of sugar for a similar spicy kick.
Ensure the chicken and potatoes are spread in a single layer on the baking sheet. If the pan is too crowded, use two separate trays to guarantee browning and crispiness.
Prepare the Chicken and Marinade
Preheat your oven to 220°C (200°C fan/Gas Mark 7). Halve the potatoes and cut them into 1.5cm slices. Place the chicken pieces and sliced potatoes in a large bowl. Season generously with the sea salt and black pepper. In a small separate bowl, whisk together the harissa, cumin, and 3 tablespoons of the extra virgin olive oil. Pour this marinade over the chicken and potatoes and toss until everything is evenly coated. Allow to stand at room temperature for 30 minutes, or refrigerate for up to 8 hours.
Prepare the Leeks and Yogurt Sauce
Zest the whole lemon. Slice the white and light green parts of the leeks thinly. In a medium bowl, combine the sliced leeks, lemon zest, a pinch of salt, and the remaining 1 tablespoon of extra virgin olive oil. While the chicken is marinating, prepare the yoghurt sauce: place the Greek yoghurt in a small bowl, grate the garlic clove directly over the yogurt, and season with salt and pepper to taste.
Initial Roast
Arrange the marinated chicken and potatoes on a large rimmed baking sheet in a single layer, ensuring they are not overcrowded for optimal crisping. Roast in the preheated oven for 15 minutes. After 15 minutes, lightly toss the potatoes.
Final Roast
Scatter the prepared leeks evenly over the pan. Continue to roast for another 30 minutes, or until the chicken is cooked through (internal temperature of 74°C) and the potatoes and leeks are golden and slightly crisped.
Serve
Remove the traybake from the oven. Spoon the garlic yogurt sauce over the chicken and vegetables in the pan. Scatter the fresh rocket and chopped dill over the mixture. Drizzle with a little extra virgin olive oil and the lemon juice before serving immediately.
