Description
A bold, one-pan wonder featuring juicy chicken thighs, smoky chorizo, and caramelized vegetables roasted in a fiery harissa glaze. This traybake is deeply flavorful, easy to prep, and perfect for cozy nights or effortless entertaining.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 200g chorizo sausage, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, cut into wedges
- 200g cherry tomatoes
- 2 carrots, sliced
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- Juice of 1 lemon
Instructions
- Preheat your oven to 200°C (400°F).
- In a large bowl, whisk together the harissa paste, olive oil, garlic, and lemon juice.
- Add chicken, chorizo, and chopped vegetables to the bowl. Toss to coat everything evenly.
- Line a large baking tray with parchment paper or lightly grease it.
- Spread the mixture onto the tray, placing chicken thighs skin-side up and arranging the other ingredients around them.
- Roast for 40–45 minutes until the chicken is cooked through and golden, and the vegetables are tender and caramelized.
- Optional: Broil for 2–3 minutes for extra crispiness.
- Serve hot with couscous, rice, or warm bread.
Notes
- Use boneless chicken for quicker cooking, but reduce the roasting time accordingly.
- Add chickpeas or sweet potatoes for extra bulk.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- A dollop of yogurt on top balances the heat beautifully.
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 7g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg
Keywords: harissa chicken traybake, chorizo traybake, sheet pan dinner, one pan meal, spicy roasted chicken