Honey Harissa Chicken Traybake

Name: Honey Harissa Chicken Traybake with Herby Chips and Greek Salad Cheese Roasted Veg
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 450 grams Potatoes; 1 sachet(s) Dried Oregano; 1 unit(s) Bell Pepper; 150 grams Tenderstem® Broccoli; 3 unit(s) British Chicken Thighs; 50 grams Harissa Paste; 50 grams Greek Style Salad Cheese; 2 tbsp Honey; 2 tbsp Mayonnaise

with Herby Chips and Greek Salad Cheese Roasted Veg

Recipe Development TeamPublished on September 12, 2023

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This Honey Harissa Chicken Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:

New

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Dried Oregano

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Tenderstem® Broccoli

3 unit(s)

British Chicken Thighs

50 grams

Harissa Paste

(Contains: Sulphites)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Honey

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3382 kJ

Energy (kcal)808 kcal

Fat42.6 g

of which saturates10.6 g

Carbohydrate67.5 g

of which sugars21.1 g

Dietary Fibre9.8 g

Protein43.8 g

Salt1.5 g

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

Utensils

•Baking Tray

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried oregano, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Put the pepper slices and broccoli onto one side of a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat.

Lay the chicken thighs flat onto the other side of the veg tray and season with salt and pepper.

Using the back of a spoon, spread the harissa paste evenly over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Roast on the top shelf of your oven until the chicken is cooked through and the veg is tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.