Easy Harissa Chicken Tray Bake with Creamy Labneh and Roasted Vegetables
Prepare to elevate your weeknight dinner game with this incredibly simple yet extraordinarily flavorful Harissa Chicken tray bake. This recipe is a true standout, showcasing tender chicken thighs with irresistibly crispy skin, all generously marinated in a rich, spicy, and smoky harissa paste. Served atop a bed of cool, creamy chive-infused labneh, alongside sweet roasted red peppers and caramelized red onions, and finished with a zesty squeeze of lemon and a delightful sprinkle of crunchy, buttery almonds – it’s a symphony of textures and tastes.
While the name “Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion” might suggest a complex, gourmet endeavor, rest assured, this dish is surprisingly straightforward to prepare. Don’t be deterred by the cooking time; most of it involves the oven doing all the hard work, transforming simple ingredients into a meal that feels both exotic and comforting. Chicken thighs are a consistent go-to in my kitchen, much like my one-pan Greek chicken. They are incredibly forgiving, easy to cook, and consistently deliver that coveted crispy skin and juicy, tender meat every single time.
For the creamy labneh base, you have options. If you’re feeling ambitious and want to truly impress, consider making your own using my deliciously creamy Garlic Labneh recipe. However, for ultimate convenience, store-bought labneh works beautifully, offering a tangy counterpoint to the spicy chicken. If labneh isn’t readily available in your local grocery store, a good quality, thick Greek yogurt makes an excellent substitute, providing a similar rich and cooling element.
Table of Contents
- Why You Will Love This Harissa Chicken Recipe
- Key Ingredients Explained
- Substitutions and Variations
- How to Make This Easy Harissa Chicken Tray Bake
- Cooking Tips for Perfection
- Frequently Asked Questions
- Other Recipes You Might Enjoy
- Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion Recipe Card
Why You Will Love This Harissa Chicken Recipe
- Effortlessly Simple: This is a truly simple and fuss-free meal. The magic happens in the oven, making it ideal for busy weeknights when you crave something special without the culinary acrobatics. Minimal hands-on time means more time to relax while dinner bakes to perfection.
- Incredible Versatility: This dish is wonderfully adaptable to your preferences. Serve it simply with warm, crusty bread to soak up all the delicious juices, or pair it with a crisp green salad for a lighter option. For a heartier meal, transform it into a vibrant rice or grain salad, making it suitable for meal prep or a delightful potluck contribution.
- Explosion of Flavor and Texture: Each bite offers a delightful contrast. You’ll savor the tantalizing crispiness of the chicken skin, the fiery yet aromatic kick of spicy harissa, the natural sweetness of perfectly roasted peppers, the cooling creaminess of the labneh, the fresh zest of lemon, and the satisfying crunch of buttery almonds. It’s a truly engaging eating experience!
- A Balanced and Unique Dish: If your usual chicken dinner routine feels a bit repetitive, this recipe offers a refreshing change. It’s a perfectly balanced meal with protein, vegetables, and healthy fats, providing a delicious and nourishing option that stands out from the crowd. It introduces exciting North African and Middle Eastern inspired flavors in an accessible way.
Key Ingredients Explained
While the full, detailed recipe can be found in the printable recipe card at the bottom of this post, here’s a closer look at the star ingredients that make this dish shine.
Harissa Paste
Harissa paste is the cornerstone of this recipe, infusing the chicken with its signature spicy, smoky, and garlicky notes. This vibrant red chili paste originates from Tunisia and is a staple in North African and Middle Eastern cuisines. I always keep a jar in my pantry because it’s an instant flavor booster, capable of transforming simple ingredients. You can now easily find a variety of harissa pastes in most large supermarkets, ranging from mild to extra hot, and even specialty versions with rose or apricot infusions. Choose a good quality harissa for the best results; it should have a deep red color and a fragrant aroma.
Chicken Thighs
For this recipe, I highly recommend using large, bone-in, skin-on chicken thighs from free-range chickens. The bone adds incredible flavor and helps the meat stay moist during roasting, while the skin is crucial for achieving that irresistible crispy texture. While other cuts can be used (see substitutions below), thighs truly offer the best combination of flavor, juiciness, and a perfect crispy exterior when cooked correctly. Patting them dry before seasoning is key for maximum crispiness.
Jarred Roasted Red Peppers
These sweet, smoky, and incredibly versatile jarred roasted red peppers are a true store-cupboard hero in my kitchen. They add a wonderful depth of flavor and a touch of sweetness that beautifully complements the spicy harissa and tangy labneh. When selecting, try to opt for varieties stored in oil rather than brine, as the oil-packed peppers tend to have a richer flavor and a more tender texture. They save a significant amount of prep time compared to roasting fresh peppers yourself, making this tray bake even quicker to assemble.
Substitutions and Variations
This Harissa Chicken recipe is wonderfully flexible, allowing you to adapt it to your taste, what you have on hand, or dietary needs. Here are some popular substitutions and variations:
Chicken Options:
While bone-in, skin-on chicken thighs are recommended for their flavor and crispy skin, you can absolutely use other cuts:
- Chicken Breasts or Boneless Skinless Chicken Thighs: These cuts are leaner and cook faster. If using them, give the onion and pepper mixture a head start by roasting it in the oven for about 15 minutes before adding the chicken. While the vegetables roast, marinate your chicken breasts or boneless thighs. Then, add the chicken to the tray and bake for an additional 15-18 minutes, or until the chicken is cooked through and no longer pink in the center. To achieve a lovely golden color and a touch of crispiness, you can briefly place the tray under the grill (broiler) for the last 3 minutes, but keep a close eye on the onions to prevent them from burning.
- Whole Chicken Pieces: For a larger meal, you could use drumsticks or even a spatchcocked chicken, adjusting cooking times accordingly.
Harissa Flavor Profile:
I’ve used a classic, robust harissa paste for this recipe, but the world of harissa offers many exciting variations:
- Rose Harissa: Offers a more floral and slightly milder flavor, adding a fragrant dimension to the dish.
- Apricot Harissa: Brings a subtle sweetness and fruity notes, perfect for those who enjoy a touch of tang and sweetness with their spice.
- Homemade Harissa: If you’re adventurous, making your own harissa paste from dried chilies, garlic, and spices allows for complete control over the heat and flavor.
Boosting the Vegetables:
This tray bake is already packed with delicious roasted onions and jarred red peppers, but feel free to add more vegetables to the roasting tin for extra nutrients and flavor:
- Fresh Bell Peppers: Slice up fresh bell peppers (red, yellow, or orange) and roast them alongside the onions.
- Mediterranean Vegetables: Cubed aubergines (eggplant) and courgettes (zucchini) roast beautifully and absorb the harissa flavors.
- Root Vegetables: Halved baby potatoes or chunks of sweet potato can be added to the tray for a complete one-pan meal, just ensure they are cut small enough to cook through in time.
- Cherry Tomatoes: Toss in some cherry tomatoes during the last 15-20 minutes of roasting for bursts of juicy sweetness.
Here’s How to Make This Easy Harissa Chicken Tray Bake:
This is a step-by-step visual guide for the process. For precise measurements and detailed instructions, please refer to the full recipe card below.
Cooking Tips for Perfection
- Achieving Crispy Chicken Skin: The key to super crispy chicken skin is patting the chicken thighs very dry with paper towels before marinating. Don’t skip this step! Additionally, ensuring the skin is facing up and drizzled with oil and salt will maximize crispiness.
- Balancing Flavors: Harissa can vary in its heat level. If your dish turns out a bit too spicy for your preference, you can easily balance it out. A drizzle of honey or a touch of maple syrup can add a welcome sweetness, while an extra squeeze of fresh lemon juice will brighten the flavors and cut through the richness. Don’t be afraid to taste and adjust!
- Make Ahead for Enhanced Flavor: This recipe is fantastic for meal prepping. You can prepare the chicken up to 24 hours in advance, marinating it in the harissa-lemon mixture. Store it covered in the refrigerator overnight. This allows the flavors to truly penetrate the chicken, resulting in an even more delicious and tender final dish.
- Preventing Burnt Onions: During the roasting process, stir the onions after about 20 minutes and baste them with the pan juices. This helps them caramelize evenly without burning. If any onions start to look too dark, carefully tuck them underneath the chicken thighs to shield them from direct heat.
- Room Temperature Ingredients: Bringing your chicken thighs to room temperature for about 20-30 minutes before roasting can help them cook more evenly and prevent the skin from drying out while the inside is still raw.
Frequently Asked Questions
Harissa is a delicious, smoky, and spicy chili pepper paste originating from Tunisia, widely used in North African and Middle Eastern cuisines. It’s typically made from roasted red peppers, Baklouti peppers, garlic, olive oil, and spices like caraway, coriander, and cumin. I always buy it from the supermarket and find it incredibly versatile! Beyond this harissa chicken, you can use it as a flavorful marinade, stir it into soups, stews, and tagines, swirl it through yogurt or hummus for a quick spicy dip, or even spread it on toast for a flavorful kick.
While both labneh and thick Greek yogurt can be used in this harissa chicken recipe, there are distinct differences. Labneh is a Middle Eastern strained yogurt that is much thicker and creamier than regular yogurt because it has been double-strained, removing most of its liquid whey. Its consistency is closer to that of whipped cream cheese or a very thick sour cream. Labneh also typically has a more tangy, slightly salty flavor profile, often compared to a milder feta cheese, making it an excellent cooling and textural contrast to spicy dishes.
No, you don’t have to, though they are recommended for maximum flavor and crispiness! You can absolutely use boneless, skinless chicken thighs or even chicken breasts. These cuts are generally smaller and will cook more quickly. If you opt for boneless cuts, I recommend giving the onion and pepper mixture a head start in the oven for about 15 minutes before adding the chicken. While the vegetables are pre-roasting, you can marinate your boneless chicken. Then, add the chicken to the tray and bake for an additional 15-18 minutes, or until the chicken is cooked through and no longer pink in the center. For a little extra color and crispiness on boneless cuts, you can carefully place the tray under a hot grill (broiler) for the last 3 minutes, but watch the onions carefully to prevent them from burning.
Any leftover Harissa Chicken can be stored in an airtight container in the refrigerator for up to 4 days. It’s delicious reheated gently in the oven or microwave. You can definitely prepare this dish ahead of time; marinating the chicken in the harissa-lemon mixture in the fridge for up to 24 hours will actually help intensify the flavors before you roast it. The labneh can also be mixed with chives and lemon zest and stored separately in the fridge for a day or two.
Other Recipes You Might Enjoy
If you’re a fan of the bold flavors of harissa and delicious chicken, you’ll love exploring some of my other popular recipes:
- My Harissa Cod with Cherry Tomatoes is the ultimate weeknight winner – packed full of flavor and texture, offering a fantastic seafood alternative to chicken.
- For another delightful chicken dish, don’t miss my Harissa Yogurt Chicken with Couscous, which offers a slightly different take on harissa-marinated chicken.
- Seeking a healthy yet satisfying chicken recipe? Try my Baked Chicken Skewers with Crunchy Salad and Raita for a fresh and vibrant meal.
And if you’re keen to master the art of homemade dips and spreads:
- Learn how to make your own creamy labneh with my deliciously simple Garlic Labneh recipe.
- Speaking of incredible homemade dips, don’t miss my Whipped Ricotta Cheese – it’s a revelation, especially when topped with the most incredible combination of honey, chili flakes, and fresh mint for a sweet and spicy treat.
More Delicious Recipes
Easy 30 Minute Meals
Quick Harissa Chicken and Couscous
Helpful Tips
Everything you need to know about: Nduja
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If you tried this Harissa Chicken or any other recipe on the site, please do leave a comment and let us know how it went!
Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion
Ingredients
For the chicken:
- 1 lemon
- 1 ½ tbsp harissa paste
- 4 large chicken thighs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 red onion, peeled and cut into 8 wedges
- 2 tbsp olive oil
For the labneh:
- 4 tbsp labneh, heaped (or thick Greek yogurt)
- 4 chives, finely chopped
To plate:
- 4 jarred roasted red peppers, cut into strips
- 4 chives, finely chopped (for garnish)
- 2 spring onions, finely chopped (for garnish)
- 15 g toasted Marcona almonds (or any toasted slivered almonds)
To serve:
- Warm crusty bread
- Fully-prepared mixed leaf salad and/or tenderstem broccoli
Instructions
- Preheat your oven to 200°C (400°F).
- Start by zesting the lemon. Divide the zest in half and place each half into two separate small bowls. Cut the zested lemon into slices.
- Add the harissa paste to one of the bowls containing half of the lemon zest. Mix thoroughly to combine, creating your flavorful harissa-lemon marinade.
- Place the chicken thighs in a large mixing bowl. Add the harissa-lemon mixture, and season generously with salt and freshly ground black pepper. Give it a good stir to ensure all the chicken pieces are completely coated in the marinade. Using tongs is recommended here, as harissa can easily stain your hands.
- In a roasting tin, arrange the red onion wedges and chopped roasted red peppers evenly. Lay the lemon slices on top of the vegetables. Then, using tongs, carefully place the marinated chicken thighs over the vegetables, ensuring the skin-side is facing up for maximum crispiness. Drizzle the entire tray generously with olive oil, then sprinkle with sea salt, paying particular attention to the chicken skin.
- Roast in the preheated oven for approximately 45-50 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature of 74°C/165°F). After about 20 minutes, give the onions a good stir, basting them with the pan juices to prevent them from coloring too quickly or burning. If any onions appear to be browning too much, carefully tuck them underneath the chicken thighs.
- Meanwhile, prepare the herbed labneh: In the second small bowl (with the remaining lemon zest), add the heaped labneh and finely chopped chives. Season to taste with salt and freshly ground black pepper, then mix well to combine. Set this aside.
- To serve: Spread the prepared herbed labneh onto a large serving plate or individual plates. Arrange the sliced roasted red peppers, followed by the roasted onions and lemon slices, on top of the labneh. Place the crispy harissa chicken thighs over the vegetables. Drizzle generously with the delicious harissa chicken juices accumulated in the roasting tin. Finish by sprinkling with freshly chopped chives, spring onions, and toasted Marcona almonds. Serve immediately with warm crusty bread or a fresh salad.
Notes
To store: Any leftovers can be stored in an airtight container for up to 4 days in the fridge.
Make ahead: You can marinade the chicken up to 24 hours in advance and then roast when ready to eat.
Using Chicken Breast or Boneless Thighs: Get the onion and pepper mixture in the oven first for 15 minutes to give them a head start. While they are cooking, the chicken breasts or boneless thighs can be marinating. Then, add the chicken pieces to the tray and bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. If you want it to get a little color and be a little crispy, pop it under the grill (broiler) for the last 3 minutes, but watch the onions carefully to prevent them from burning!
Serving suggestions: I love serving this harissa chicken with a crisp green salad or crunchy blanched (or roasted) tenderstem broccoli and some warm crusty bread for mopping up all the flavorful juices. Alternatively, it is delicious served with all sorts of rice, couscous, or bulgur wheat salads for a complete meal.
Nutrition
Calories: 435 kcal,
Carbohydrates: 8g,
Protein: 27g,
Fat: 33g,
Saturated Fat: 8g,
Polyunsaturated Fat: 6g,
Monounsaturated Fat: 16g,
Trans Fat: 0.1g,
Cholesterol: 142mg,
Sodium: 701mg,
Potassium: 485mg,
Fiber: 2g,
Sugar: 3g,
Vitamin A: 492 IU,
Vitamin C: 24mg,
Calcium: 69mg,
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.