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Harissa Roasted Chicken Traybake
Welcome to our second recipe from Lauren, aka Stutz Supper Club! This easy one-tray roast by John Gregory-Smith is perfect for busy weeknights. Toss everything together, pop it in the oven, and let it do all the work. The rose harissa adds a wonderful warmth while the chicken becomes beautifully crispy. Minimal prep, maximum flavor, and hardly any washing up!
Shopping list
- 1kg chicken thighs
- 2 red onions, quarters
- 8 cloves garlic
- 4 tbsp rose harissa
- 1 tbsp olive oil
- 125ml white wine
- 1 x 400g tin butterbeans, drained
- Juice of ½ a lemon
- 50g feta
- Handful of finely chopped dill
- Sea salt
Method
1
Preheat your oven to 200°C fan.
2
In a mixing bowl, combine the chicken with red onions, garlic, rose harissa, and olive oil. Season with salt and mix well.
3
Transfer the chicken mixture to a roasting tray and pour the wine over the top.
4
Roast for 40-45 minutes until the chicken is golden and cooked through.
5
Add the butter beans and lemon to the roasting tray and give everything a good shake. Cover the tray with foil and let it rest for 5 minutes.
6
Transfer the chicken to a serving platter and drizzle over all the pan juices and crispy bits from the roasting tray. Alternatively, leave in the roasting tray for a more rustic serving option!
7
Finish with crumbled feta and a scattering of fresh dill before serving.
