One Pan Roasted Chicken Harissa

One Pan Roasted Chicken Harissa

Recipe by Jac
Servings

4

servings
Calories

437

kcal
Total time

35

minutes

I use Mediterranean Mixed Veg from the freezer aisle to make this dinner a breeze.

Ingredients

  • 20 g (1 heaped tbsp) harissa paste

  • 1 heaped tsp garlic paste (or 1 clove, crushed)

  • 6 tsp white wine vinegar

  • 4 x 150g (5oz) skinless and boneless chicken breasts, whole

  • 750 g (4 cups) Mediterranean mixed veg, aubergine, courgette, peppers

  • 1 tsp olive oil

  • salt and freshly ground black pepper, to taste

  • 300 g (6-8) cooked new potatoes

Directions

  • Mix the harissa paste, garlic paste and white wine vinegar in a wide bowl. Add the chicken breasts and toss through to cover. Leave to marinade while you cook the veg.
  • Pre-heat the oven to 210C/190C fan/400F/Gas Mark 6.
  • Place the mixed veg in a large roasting tray. Drizzle over the olive oil and season generously with salt and pepper. Roast in the oven for 15 minutes.
  • Stir the potatoes into the mixed veg and arrange the chicken over the top. Bake in the oven for a further 20 minutes. Check that the chicken is cooked through before serving.

Nutritional Information

  • Calories 437 | Fat 16.9g | Net carbs 31.9g | Protein 26.4g

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I use Mediterranean Mixed Veg from the freezer aisle to make this dinner a breeze.

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