Harissa Chicken Traybake
Warming, comforting and healthy too, this harissa chicken traybake is perfect for busy weeknights and delicious enough for weekend entertaining!
Servings 4
Calories 376kcal
Ingredients
- 1 tbsp harissa paste
- 2 tablespoon white wine vinegar
- 1 kg chicken legs and thighs
- 1 aubergine Chopped into large chunks
- 1 red pepper Cut into thick slices
- 1 red onion Cut into 6 wedges
- 4 cloves of garlic in their skins
- 2 large carrots cut into quarters lengthwise
Instructions
- Preheat the oven to 200C
- Mix the vinegar and harissa together in a large bowl. Add the chicken and turn over to coat well in the mixture. Leave to marinate if you have time.
- Add the vegetables to a large roasting pan or baking tray. Drizzle with a little olive oil and toss with your hands a little.
- Put the vegetables in the oven for 10 minutes.
- Put the chicken pieces on top of the vegetables in a single layer. Return to the oven for 30 minutes.
- Check that the chicken and vegetables are cooked through. If necessary return to the oven for another 5-10 minutes. If anything is looking too well cooked then cover the tray with aluminium foil to stop it browning any more.
Air Fryer Instructions
- Marinate the chicken in the harissa and vinegar.
- Toss the vegetables with a little oil.
- Put an air fryer liner or a piece of greaseproof paper in the bottom of the air fryer. Top with the vegetables and then the chicken.
- Air fry at 180℃ for 25 minutes. After 15 minutes, turn the chicken over and move the vegetables around a little.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 376kcal | Carbohydrates: 16g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 196mg | Potassium: 777mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6210IU | Vitamin C: 46.2mg | Calcium: 45mg | Iron: 1.6mg