Recipe: Harissa Chicken with Roasted Vegetables


Harissa Chicken

This was a tasty dinner that my boy and I enjoyed last week for the first time. Chicken is often the staple of our meals as it’s a meat that we both enjoy, and is also a pretty healthy way to get the protein we all require. Usually we just change up the kind of seasoning we use and the side dishes we cook alongside the main portion of our meal, so this one was a lovely new addition to our rotation. The recipe is adapted from BBC Good Food and serves 2 people.


  • 1 and a half tablespoons harissa paste
  • 1 and a half tablespoons low fat natural yoghurt
  • 2 skinless chicken breasts, slashed
  • 1 white onion, cut into wedges
  • 1 red pepper, cut into wedges
  1. Heat the oven to 200 degrees celcius. Mix 1 tablespoon of the harissa paste with the yoghurt. Rub all over the chicken breasts and set aside to marinate while you prepare the vegetables.
  2. Put the onion and pepper into a roasting tin and toss with the remaining harissa mixed with 1 tablespoon of oil and a little salt and pepper. Roast for 10 minutes.
  3. Remove the vegetables from the oven, add the chicken to the tin and roast for a further 20 to 25 minutes, until the chicken is thoroughly cooked.
  4. Serve with rice.

Harissa Chicken 2

Harissa Chicken 3

Harissa Chicken 4

Photo Credit: Lucy

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