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Honey Harissa Chicken Traybake
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Honey Harissa Chicken Traybake

Honey Harissa Chicken Traybake

with Oregano Chips, Greek Style Salad Cheese and Roasted Veg

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It only takes 10 minutes to prep this Honey Harissa Chicken Traybake, then everything goes straight into the oven for an easy dinner that gives you time back!

Tags:
Family Friendly
•High Protein
Allergens:
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

4 unit(s)

British Chicken Thighs

50 grams

Harissa Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Honey

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3767 kJ
Energy (kcal)900 kcal
Fat48.4 g
of which saturates12.5 g
Carbohydrate66.6 g
of which sugars21.8 g
Dietary Fiber10.3 g
Protein57.7 g
Salt1.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife

Instructions

PDF
Cook the Chips
1

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.

Get Prepped
2

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

Halve any thick broccoli stems lengthways.

Start Roasting
3

Lay the chicken thighs flat onto one side of another large baking tray.

Drizzle with oil and season with salt and pepper.

Roast the chicken on the top shelf of your oven for 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Flavour and Veg
4

After 6-8 mins, remove the chicken tray from the oven. Using the back of a spoon, spread the harissa paste and honey (see pantry for amount) evenly over the chicken.

Lay the sliced pepper and broccoli on the other side of the chicken tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Finish Cooking
5

Pop back on the top shelf of your oven until the chicken is cooked through and the veg is tender, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve Up
6

Share the harissa chicken out between your serving plates with the chips and veg alongside.

Crumble the Greek style salad cheese over the roasted veg.

Serve with a dollop of mayonnaise (see pantry for amount) alongside for dipping.

Enjoy!

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