Harissa Chicken tray bake – Collab with Balqees Honey

This recipe is a one-tray bake and has flavours like tangy, spicy, and slightly sweet that are perfectly balanced, created in collaboration with Balqees Honey. tender chicken pieces marinated in spicy harissa, perfectly balanced with the Honey. Roasted to perfection alongside vibrant vegetables, making it a standout centrepiece for any meal. Whether you’re entertaining guests or preparing a weeknight family dinner, this Harissa Chicken Tray Bake is a winner and an easy-to-prepare recipe. Check out my write-up for Balqees Honey on their website here

Harissa and honey glazed Chicken tray bake

For the marinade
4 tbsp Olive Oil
2 tbsp honey
2 tbsp harissa paste (add more if you would prefer more heat)
1 tsp chilli powder
1 tsp vinegar
4 cloves garlic grated
1/2 tsp turmeric powder
1/2 lime squeezed
salt to taste

Any veggies of your choice:
1 Onion sliced into wedges
Corn or Capsicum cut into chunks
2 potatoes cut into wedges

6 bone-in skin-on chicken thighs salt and pepper ( or 800gm chicken cut)

In a bowl mix together the marinade ingredients. Pour it on to the chicken,adjust seasoning as per your taste. Marinate for at least 1/2 hour. Overnight or a couple of hours would be great too.

Preheat oven to 180C.

Grease or line a baking tray with baking paper. Place the marinated chicken in a single layer. Now add the veggies into the remaining marinade and massage it really well. Adjust seasoning if necessary and place around the chicken.

Drizzle the remaining marinade all over the chicken and veggies and toss to coat. Spread it in one layer cover it with parchment paper and bake for 40 mins. Start checking on it from 25 mins.

Roast until the chicken is nice and tender, sticky and juicy and charred from the top.

You can airfry the chicken and veggies too as per the chicken setting on the appliance (around 30-40 mins).

Serve with a yoghurt dipping sauce, Couscous or roti and enjoy!