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Dinner recipe

Spiced Harissa Chicken Pea Traybake with Lemon and Mint

A family traybake with chicken thigh fillets, frozen peas, new potatoes, mild harissa paste, and lemon.

Plan with this recipeStart cookingIngredients
60 min640 kcal4 base servingsDinnerTraybakeFamily FriendlyOne Pan
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken thigh fillets, frozen peas, new potatoes, mild harissa paste

Dietary fit: Gluten-free, Dairy-free

Serving tip: Season as you go and adjust the final texture before serving.

Harissa Chicken Pea Traybake plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 520g chicken thigh fillets
  • 250g frozen peas
  • 800g new potatoes
  • 2 red onion
  • 2 tbsp mild harissa paste
  • 1 lemon
  • 1 bunch fresh mint
  • 2 tbsp olive oil

You'll also need

oven, large roasting tray, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Harissa Chicken Pea Traybake cooking step 1: Prepare the tray.
    Step 1

    Prepare the tray

    Heat the oven to 220C/200C fan/gas 7. Halve the potatoes, slice the red onions into wedges, and pat the chicken thigh fillets dry. Keep the frozen peas ready for the final roast.

    12 min
  2. Harissa Chicken Pea Traybake cooking step 2: Season the base.
    Step 2

    Season the base

    Toss the potatoes and onion with 1 tbsp mild harissa paste, 1 tbsp olive oil, and a pinch of salt on a large roasting tray.

    4 min
  3. Harissa Chicken Pea Traybake cooking step 3: Roast the vegetables.
    Step 3

    Roast the vegetables

    Roast for 18 to 20 minutes, turning once, until the potatoes are starting to colour at the edges and the onions are softening.

    20 min
  4. Harissa Chicken Pea Traybake cooking step 4: Add the protein.
    Step 4

    Add the protein

    Rub the chicken thigh fillets with the remaining 1 tbsp harissa paste, nestle them into the tray, and roast for 18 to 20 minutes until the chicken is cooked through and the potatoes are golden.

    20 min
  5. Harissa Chicken Pea Traybake cooking step 5: Finish with peas.
    Step 5

    Finish with peas

    Scatter the frozen peas into the tray and roast for 4 to 5 minutes until bright green and piping hot. Squeeze over the lemon, scatter with chopped fresh mint, and rest for 3 minutes.

    8 min
  6. Harissa Chicken Pea Traybake cooking step 6: Serve.
    Step 6

    Finish and serve

    Divide between plates with the pan juices spooned over the top and crisp potato edges shared out.

    3 min

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