This vibrant Moroccan-inspired traybake is all about bold spices and minimal effort. Juicy chicken thighs are marinated in harissa, lemon and spices, then roasted with chickpeas, carrots and olives until everything is golden and lightly charred. Finished with a generous drizzle of creamy tahini yoghurt, it’s a flavour-packed, one-tray dinner that’s perfect for easy entertaining or a relaxed weeknight meal.
Ingredients
- 4 small chicken thighs (bone-in, skinless)
- 2 tbsp harissa paste
- Zest and juice of 1 lemon
- 2 tsp ground cumin, divided
- 2 tsp smoked paprika, divided
- 1 tsp ground coriander, divided
- 1 tbsp olive oil
- 200 g baby carrots, halved lengthwise
- 1 large onion, cut into wedges
- 1 × 400 g can chickpeas, drained
- ½ cup green olives
- ⅔ cup Re Dairy natural probiotic yoghurt
- 2 tbsp tahini
- 1 small garlic clove, crushed
- Salt and black pepper
- Fresh chopped coriander, to serve
- Rocket salad, to serve
Instructions:
Marinate & Roats Chicken
Heat oven to 220°C. In a bowl toss the chicken with the harissa paste, lemon zest and juice, 1 tsp cumin, 1 tsp smoked paprika and ½ tsp coriander. Season generously with salt and pepper. Arrange the chicken on a lined tray and roast for 15 minutes.Add veggies
Toss the carrots, onion, chickpeas and olives with the olive oil, remaining spices, salt and pepper. Add to the tray around the chicken and roast for a further 25-30 minutes, until the vegetables are tender and lightly charred at the edges and the chicken is cooked through.Tahini Yoghurt
While the chicken roasts, mix yoghurt, tahini, garlic and a pinch of salt, adding a little water if needed to loosen the sauce. When the chicken is cooked, remove from the oven and drizzle with the tahini yoghurt, scatter with coriander and serve with a fresh rocket salad.
