Harissa Chicken Traybake Recipe

Ingredients

• 2 tbsp olive oil
• 1 tbsp ghee
• 2 tbsp harissa paste
• 1 tbsp yoghurt
• 1 tbsp hot sauce ((optional))
• 1 tbsp honey
• 3 garlic cloves (grated)
• 1/2 lemon zest
• 1 tbsp lemon juice (or vinegar)
• Salt and pepper to taste
• 800 grams whole chicken with skin (spatchcocked)
• 3-5 green chillies (whole)
• 1 large onion (roughly chopped)
• 1 large potato (cut into thin wedges or 1/2 cm roundels)
• 1 whole bulb of garlic (halved (optional))
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1

   Prepare the marinade by mixing the olive oil, ghee, harissa paste, yogurt, hot sauce if using, honey, grated garlic, lemon zest, lemon juice, salt, and pepper in a large bowl until smooth. Taste and adjust the seasoning. When tasting the marinade, you need it to be saltier, and tangier.

2. 2

   Add the spatchcocked chicken and rub the marinade all over, including under the skin where possible. Cover and marinate for at least 30 minutes or overnight in the fridge for a deeper flavour.

3. 3

   Preheat the oven to 180°C fan forced.

4. 4

   Add the chopped onion, potato, green chillies, and halved-garlic-bulb, if using, to a roasting tin. Drizzle with olive oil, season lightly with salt and pepper, and toss well. At this point, you may also stir in a spoonful of harissa paste.

5. 5

   Place the marinated chicken skin-side up over the vegetables. Spoon any remaining marinade over the top.

6. 6

   Bake for 55 minutes to 1 hour, or until the chicken is deeply golden and cooked through with the juices running clear. Remove from the oven and check if the potatoes are done. You may remove the chicken and return the tray to finish cooking the potatoes.

7. 7

   Let the chicken rest for 5 to 8 minutes before serving. Finish with a squeeze of fresh lemon and chopped coriander, mint or parsley if desired.