Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A family traybake with chicken thigh fillets, frozen peas, new potatoes, mild harissa paste, and lemon.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
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.
Image: Shop Sorted generated asset
Ingredients
oven, large roasting tray, knife, chopping board
Method
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.
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.
Roast for 18 to 20 minutes, turning once, until the potatoes are starting to colour at the edges and the onions are softening.
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.
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.
Divide between plates with the pan juices spooned over the top and crisp potato edges shared out.
More to plan
Dinner recipe
A family traybake with chicken thigh fillets, aubergine, new potatoes, mild harissa paste, and lemon.
View recipe
Dinner recipe
A family traybake with chicken thigh fillets, courgette, new potatoes, ground cumin, and lime.
View recipe
Dinner recipe
A family traybake with chicken thigh fillets, green beans, new potatoes, ground cumin, and lime.
View recipe