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Harissa chicken tray bake
Ready to spice up your chicken dinner? This quick harissa chicken recipe is your ticket, made with rose harissa, fresh mint and red wine vinegar.
SERVES
4
TO
6
Ingredients
Harissa Chicken Tray Bake
- 4 mixed-colour peppers
- 2 red onions
- 1 Whole chicken
- 4 heaped tablespoons rose harissa
- 4 sprigs of fresh mint
- 2 tablespoons red wine vinegar
Directions
- Preheat the oven to 395 F.
For the Vegetables
- Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals.
- Place it all in a 30cm x 40 cm roasting tray.
For the Chicken
- Lay the chicken out flat, then score the legs.
- Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
- Sit the chicken flat on top of the vegetables, skin side up, and roast it all for 40-50 minutes, or until cooked through.
To Serve
- Garnish with mint leaves to serve. Slice and enjoy!
