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Harissa Chicken Traybake with Baby Potatoes, Fennel & Green Olives

“CBF to cook (much)”: the mood between ‘I can’ and ‘I can’t’ be bothered cooking – common experiences include kitchen disasters, staring blanking into the fridge or death scrolling Uber eats.

Thankfully, I’ve come up the perfect one-pan solution… this is my easy peasy harissa marinated chicken traybake with new baby potatoes, caramelised fennel and green olives that’s roasted to absolute tender and juicy perfection. It’s big on flavour, multiple-meal friendly and will leave you feeling pretty pleased when you just CBF. Serve it with dollops of creamy tahini yogurt and a mixed leaf salad with a simple vinaigrette if you wish. For an even more succulent chicken, feel free to let your bird marinade in the fridge for up to 24 hours in advance.

Lunch
Dinner
A Little Longer

Serves 4-5

Prep Time 30 Mins

Cook Time 45 Mins

Ingredients

  • 2kg butterflied free range chicken, cut in half
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon yellow mustard seeds
  • 2 sprigs fresh thyme
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic
  • ⅓ cup extra virgin olive oil + 1 tablespoon
  • 1 tablespoon harissa paste
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lemon + 1 teaspoon zest
  • 2 cups baby potatoes, halved
  • 1 large fennel bulb, cut into eights
  • 1 large carrot, roughly chopped
  • 1 brown onion, cut into eights
  • ½ cup whole green olives

Tahini Yogurt

  • 1 cup natural yogurt
  • 2 tablespoons runny tahini

To Serve:

Mixed leaf salad

Method

  • 1
    Preheat the oven to 200 degrees celsius. Pre-season the chicken generously with salt, then place into a large bowl. Set aside.
  • 2
    Make the harissa marinade- combine the coriander seeds, cumin seeds, mustard seeds, thyme, paprika, salt, pepper and garlic in a mortar and pestle. Breifly smash, then pour in 1/3 cup of olive oil. In a seperate bowl, add the harissa paste, followed by the garlic herb oil, apple cider vinegar, lemon juice and lemon zest. Stir everything until just combine, then pour over the chicken ensuring it is well coated. Let the chicken marinate for at least 30 minutes or in the refrigerator overnight if desired.
  • 3
    Drizzle the remaining olive oil onto a large roasting tray. Add the potatoes, fennel, carrot and onion. Season well with salt and pepper then spread outwards to leave a gap in the centre. Place the chicken breast side up in the centre of the tray and scatter over the olives. Roast the chicken with the legs pointing outwards for approximately 45 minutes, ensuring to turn the vegetables at the halfway mark. The chicken is done when the internal temperate reaches 74 degrees C and the juices run clear. Let rest for at least 5 minutes before carving.
  • 4
    Meanwhile, make the tahini yogurt by whisking all ingredients in a bowl until smooth.
  • 5
    Serve the chicken and roast vegetables with plenty of the pan jus and a dollop of tahini yogurt or mixed leaf salad if desired.
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