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Harissa chicken, new potato and carrot traybake
- Published: 14 Aug 19
- Updated: 18 Mar 24
Simply pop all the ingredients in a tray, roast until soft and caramelised and serve scattered with the fresh herbs and lemon zest. Our harissa chicken traybake is super easy and light on the wallet too!
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Find our easy Mexican-spiced chicken traybake for another healthy family meal.
Ingredients
- 1kg British free-range chicken drumstick
- 500g miniature potatoes
- 450g baby heritage carrots
- 2 tbsp green harissa paste (use regular harissa or zhoug if you can’t find green harissa)
- 6 garlic cloves, bashed
- 1 tbsp vegetable oil
- 200ml dry white wine
- 135g baby leeks
- Finely grated zest 1 lemon to serve
- Handful fresh mint or flatleaf parsley, roughly torn, to serve
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken, potatoes, carrots, harissa paste and garlic cloves in a large roasting tin. Drizzle with the oil, then toss everything together to coat in the harissa. Season with salt and pepper,
then pour over the white wine. - Transfer to the oven and roast for 30 minutes, then add the leeks and roast for 20-30 minutes more or until the chicken is cooked through and the skin is crisp. Scatter over the lemon zest and herbs and serve.
- Recipe from July 2019 Issue
Nutrition
- Calories
- 480kcals
- Fat
- 15.4g (3.6g saturated)
- Protein
- 44.5g
- Carbohydrates
- 28.1g (9g sugars)
- Fibre
- 7.3g
- Salt
- 0.7g
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