Hey there! If you’re looking for a dinner that’s as full of flavor as it is easy to make, this Harissa Chicken & Chorizo Traybake is exactly what you need. This recipe brings together juicy chicken, spicy chorizo, tender baby potatoes, and sweet cherry tomatoes, all in one tray. It’s packed with so much flavor, and best of all, it’s ready in under an hour! It’s a one-pan wonder that’ll make your taste buds sing. Let’s dive in and get cooking!
Method
Season the Chicken
Begin by seasoning your chicken thighs with the harissa paste. Ensure that each piece is generously coated, so the chicken soaks in the spicy flavors. After applying the harissa paste, place the chicken in the refrigerator and let it marinate for at least one hour. This allows the bold spices to penetrate the meat, creating a flavorful base for your traybake. If you have more time, feel free to marinate the chicken overnight for an even deeper flavor.
Prepare the Tray
Once the chicken is ready, grab a large baking dish and prepare the other ingredients. Start by adding the baby potatoes, halved, into the dish. Follow with the red onion, cut into chunks, and the sliced turkey chorizo. Then, add the halved garlic bulb and toss in the smoked paprika, salt, lemon juice, and olive oil. If you’re using Halkidiki olives, add them at this point as well. Mix all the ingredients together so that the potatoes, onions, and chorizo are evenly coated with the seasonings and oil. Finally, nestle the marinated chicken thighs into the mix and scatter the cherry tomatoes between the chicken pieces and vegetables, making sure the tomatoes don’t get squashed.
Cook the Traybake
Preheat your oven to 190°C (170°C fan/gas 5) while you prepare the dish. Once the oven is heated, place the baking dish on the middle shelf. Let everything roast for 50 minutes. During cooking, halfway through, use a spoon or basting brush to brush the chicken with the juices from the tray. This keeps the chicken extra flavorful and moist. After 50 minutes, check the internal temperature of the chicken with a meat thermometer. The chicken should have reached 75°C/165°F to ensure it is fully cooked. If the chicken is not yet done, continue cooking for a few more minutes until the temperature is right.
Garnish and Serve
When the traybake is ready, remove it from the oven and garnish with freshly chopped coriander. The coriander adds a burst of freshness that complements the rich, smoky flavors of the dish. Serve hot, making sure to scoop up all the delicious juices from the bottom of the tray, which adds even more flavor to the dish.
Necessary Tools
- Large baking dish
- Meat thermometer
- Knife and chopping board
- Large spoon or tongs for tossing
- Oven
Harissa Chicken Chorizo Traybake: A Flavorful One-Pan Wonder!
Cuisine: Africa, SpainDifficulty: Easy4
servings1
hour50
minutes1
hour50
minutesIngredients
6 Chicken thighs, skin on, with or without bone
80g Turkey chorizo, sliced
350g Baby potatoes, halved
1 Large red onion, cut into chunks
Halkidiki olives, pitted and halved (optional)
150g Cherry tomatoes
3 tbsp Harissa paste
1 tbsp Smoked paprika
1/2 Lemon, juiced
1 Garlic bulb, halved
Salt to taste
2 tbsp Olive oil
Garnish:
Fresh coriander
Directions
- Season the chicken: Start by seasoning your chicken thighs with the harissa paste. Give them a good coating and refrigerate for at least an hour so the flavors really soak in.
- Prepare the tray: Grab a large baking dish and add in the baby potatoes, red onion, chorizo, garlic bulb, smoked paprika, olives (if using), salt, lemon juice, and olive oil. Toss everything together so the flavors mix. Add the marinated chicken thighs and scatter the cherry tomatoes in between.
- Cook the traybake: Preheat your oven to 190°C/170°C fan/gas 5. Place the baking dish on the middle shelf and cook for 50 minutes. Halfway through, brush the chicken with the juices to keep it extra flavorful. After 50 minutes, check the chicken with a meat thermometer to ensure it’s cooked through.
- Garnish and serve: Once everything is cooked, remove it from the oven, sprinkle fresh coriander on top, and serve!
Notes
- Be sure to marinate the chicken for at least an hour to let the flavors infuse. The longer you let it sit, the more flavor it will soak up!
- When tossing the ingredients in the tray, be gentle so you don’t break up the potatoes or tomatoes. You want them to stay whole to get that perfect roast.
- Always check the internal temperature of the chicken with a meat thermometer to ensure it’s fully cooked. It should reach 75°C/165°F.
Serving Suggestions
- Serve this dish with a side of warm, crusty bread to soak up all the delicious juices.
- A light side salad with a tangy vinaigrette pairs perfectly with the richness of the traybake.
- You can also serve it with a side of couscous or rice for an extra hearty meal.
Fun Fact
Did you know that harissa is a popular North African chili paste made from a mix of hot peppers, garlic, and spices? It adds a smoky, spicy kick to any dish, and it’s the star of this recipe!
Conclusion
This Harissa Chicken & Chorizo Traybake is perfect for anyone looking for a quick, flavorful, and satisfying dinner. With minimal prep and just one pan, it’s a hassle-free way to get a delicious meal on the table. The combination of spicy harissa, savory chorizo, and juicy chicken makes it an absolute winner for any occasion. Try it out, and I promise it will become one of your go-to weeknight dinners! Enjoy!
