Melissa Hemsley’s Harissa Chicken with Potato Wedges, Roasted Lemons and Spring Onions
Coated in a simple harissa yoghurt marinade and roasted until golden, these chicken thighs pair perfectly with sweet roasted lemons and chunky potato wedges in this easy traybake dinner that makes for equally delicious leftovers.
Introduction
This is always on a fortnightly rotation round mine. I like to double up the recipe and spread it over a second baking tray, so I’ve got extras to stuff into a sandwich for lunch for the week or I toss the leftovers with lettuce and avocado to make a big 5-minute lunchbox salad. Delicious.
Ingredients
| 4 | bone-in, skin-on chicken thighs (about 600g) |
| 400g | potatoes, cut into wedges |
| 3 tbsp | olive oil |
| 1 bunch of | spring onions, roughly chopped |
| Sea salt and black pepper | |
| Chopped cucumber and herb (flat-leaf parsley, coriander, dill or mint) salad, to serve | |
| For the sauce: | |
|---|---|
| 2 tbsp+ | rose harissa paste, to taste |
| 2 tbsp | yoghurt |
| Zest of 1 | lemon |
Method
For the sauce, simply mix the ingredients together in a large mixing bowl and season with a generous pinch of salt and pepper. Add the chicken thighs to the bowl and toss to coat the chicken. If you have time, you could do this in advance and store in the fridge for up to 24 hours, but I never remember to.
Preheat the oven to fan 200°C/gas mark 7. Put the potatoes into your largest roasting tray. Cut the lemon you zested
for the sauce into 4 wedges and add them too. Drizzle with 2 tablespoons of the olive oil, season with salt and pepper, toss well, then spread out evenly. Lay the chicken thighs on top, then drizzle with the final tablespoon of olive oil.
Roast for 20 minutes, then add the spring onions, toss to coat in the oily cooking juices and return to the oven for another 10–15 minutes until the chicken and potatoes are golden and tender. (You can add the spring onions at the start to skip a step but they can get quite dark and crispy, whereas I like it when they keep their colour and just soften.)
Serve straight from the roasting tray with the herby cucumber salad and the roasted lemon wedges for squeezing over.
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