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Harissa Chicken and Vegetable Traybake

Harissa Chicken and Vegetable Traybake

with Potato Wedges and Harissa Yoghurt

Recipe Development TeamPublished on June 27, 2025

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Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Carrot

1 unit(s)

Red Onion

4 unit(s)

British Chicken Thighs

50 grams

Harissa Paste

1 sachet(s)

Ground Cumin

450 grams

Potatoes

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kJ)3154 kJ

Energy (kcal)754 kcal

Fat34.8 g

of which saturates8.7 g

Carbohydrate66.7 g

of which sugars16.8 g

Dietary Fibre12.1 g

Protein54.3 g

Salt0.9 g

Potassium1306.8 mg

Calcium43.1 mg

Iron1.4 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces (no need to peel). Trim the carrot then slice into rounds about 1cm thick. Halve, peel and slice the onion into 2cm wedges.

2

Pop the chicken into a bowl with three quarters of the harissa paste, a drizzle of oil and a pinch of salt and pepper. Mix well until well coated. IMPORTANT: Wash your hands after handling raw meat.

3

Pop the aubergine, carrot and red onion into a roasting tray. Sprinkle over the cumin with a drizzle of oil and plenty of salt and pepper and mix well until evenly coated. Nestle the harissa coated chicken in between the vegetables. Roast on the middle shelf of your oven until the vegetables are tender and the chicken is cooked through, 35 minutes. Turn the vegetables over half way through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

4

Pop the potato wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

5

Mix the yoghurt with the remaining harissa and salt and pepper to taste.Tip:Do any washing up whilst the chicken and vegetables cook.

6

Divide the potatoes between plates and top with the chicken and vegetables. Spoon over the harissa yoghurt. Enjoy!

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