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Chicken and Harissa Traybake

This traybake is the perfect taste of summer, and ideal for the whole family. It can also be multipled to use as a dish for entertaining with ease. Enjoy!

Serves 4


  • 8 chicken thighs
  • 1 sweet potato
  • 400g cherry tomatoes, on the vine
  • 2 tbsp olive oil
  • 3 tbsp harissa paste
  • 2 tsp dried oregano
  • freshly ground black pepper
  • 150g mangetout
  • 200g purple sprouting broccoli


  1. Preheat oven to 200C/180C fan. Trim the fatty parts off the thighs but leave some of the skin on. Chop sweet potato into bite-sized chunks. Combine the sweet potato and chicken into a large baking dish.
  2. Mix together the remaining ingredients and coat the chicken and sweet potato thoroughly. Place the tomatoes and garlic on top. Bake for 45 minutes, or until the chicken is cooked through.
  3. Mean while, bring a large pan of water to the boil and add in the pruple sprouting broccoli and mangetout, place the lid back on the pan and bring back to the boil. Once boiling, remove the lid and cook for 2 minutes before draining.
  4. Season and serve with mangetout and purple sprouting broccoli
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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