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Bookmark Recipe

Baked Harissa Chicken with Yogurt Dressing

Everyone loves an easy one pan dish that comes out of the oven roasted to perfection.

4 people
50 min
Nutrition per serving
  • kcal
    629kcal
  • protein
    46g
  • total fat
    27g
  • saturates
    7.6g
  • iron
    3.35mg
  • carbs
    43g

Ingredients

  • 4 chicken breasts, bone in and skin on

    1 tablesp. harissa paste

    2 garlic cloves, peeled and crushed

    2 tablesp. rapeseed or olive oil

    Zest and Juice of 1 lemon

    1 teasp. honey

    Salt and fresh ground black pepper

    500g medium potatoes, peeled and quartered

    3 mixed peppers, halved, deseeded and cut into 3-4cm pieces

    1 red onion, peeled, halved and cut into wedges

    200g cherry tomatoes, halved

    To serve: A bunch of mint leaves, roughly chopped

  • 150mls Greek style yogurt

    2 teasp. harissa paste

    1 teasp. lemon juice

Baked Harissa Chicken

  • 4 chicken breasts, bone in and skin on

    1 tablesp. harissa paste

    2 garlic cloves, peeled and crushed

    2 tablesp. rapeseed or olive oil

    Zest and Juice of 1 lemon

    1 teasp. honey

    Salt and fresh ground black pepper

    500g medium potatoes, peeled and quartered

    3 mixed peppers, halved, deseeded and cut into 3-4cm pieces

    1 red onion, peeled, halved and cut into wedges

    200g cherry tomatoes, halved

    To serve: A bunch of mint leaves, roughly chopped

Yogurt Dressing

  • 150mls Greek style yogurt

    2 teasp. harissa paste

    1 teasp. lemon juice

Method

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Preheat oven to gas Mark 6, 200°C (400°F).

Place the harissa paste, garlic, oil, lemon zest and juice, honey, salt and pepper in a small bowl and mix to combine. Set aside.

Place the chicken, skin-side up, in a large roasting tin along with the potatoes. Pour 2/3rd of the marinade over the chicken and potatoes and mix well.  Roast for 10 minutes then turn down the oven to Mark 4, 180°C (350°F).  Mix the peppers and onion with the remaining marinade and add them to the roasting tin. Roast for another 20 minutes. Add the tomatoes for the final 5 minutes.

To make the dressing: place the yogurt, harissa paste, lemon juice and seasoning in a bowl. Mix well until fully combined

 

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Method

Copy Text

Preheat oven to gas Mark 6, 200°C (400°F).

Place the harissa paste, garlic, oil, lemon zest and juice, honey, salt and pepper in a small bowl and mix to combine. Set aside.

Place the chicken, skin-side up, in a large roasting tin along with the potatoes. Pour 2/3rd of the marinade over the chicken and potatoes and mix well.  Roast for 10 minutes then turn down the oven to Mark 4, 180°C (350°F).  Mix the peppers and onion with the remaining marinade and add them to the roasting tin. Roast for another 20 minutes. Add the tomatoes for the final 5 minutes.

To make the dressing: place the yogurt, harissa paste, lemon juice and seasoning in a bowl. Mix well until fully combined

 

Serving Suggestions

Sprinkle the mint leaves over the chicken and vegetables and serve with the Yogurt Dressing on the side for spooning over.

 

Harissa Chicken