Harissa Roasted Chicken Traybake


  1. Pre-heat the oven to 200 fan. Chuck the chicken into a mixing bowl and add the red onions, garlic, rose harissa and olive oil. Season with salt and toss together. Transfer to a roasting tray. Pour over the wine and roast for 40-45 minutes or until the chicken is crispy and tender.
  2. Tip the butter beans into the roasting tray. Add the lemon and shake together. Cover with foil and leave to rest for 5 minutes.
  3. Transfer the chicken, to a serving dish and spoon over all the juices and nobly bits from the roasting tray. Crumble over the feta and scatter over the dill. Serve immediately.


Serves 4

1 kg chicken thighs, skin and bone on
2 red onions, quarters
8 cloves garlic
4 tbsp rose harissa
1 tbsp olive oil
125ml white wine
1 x 400g tin butterbeans, drained
The juice of ½ a lemon
50g feta
a handful of finely chopped dill
Sea salt

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