Harissa Chicken Traybake

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
  • Preheat oven to 375 deg F (190C).
  • Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
  • Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
  • Squeeze the lemon wedges over everything, then add them to the dish.
  • Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.
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