If I had to choose a favorite type of dinner, this Harissa Chicken Tray-Bake would be an excellent example.
Meals don’t get much more easy than this.
Plonk some protein and frozen veg on a baking tray.
Pop in the oven and set your timer.
Relax while dinner cooks itself.
Then serve with a tasty sauce.
So much flavor.
So little effort.
Harissa – the Moroccan / Tunisian paste of chilli peppers usually with the freshness of caraway seeds works incredibly well here.
But you can always see the variations below for more sauce ideas.
Harissa Chicken Tray-Bake
Harissa Chicken Tray-Bake (3+ Ingredients)
- 250 g frozen green beans
- 1-2 chicken thigh fillets
- 1-2 tablespoons harissa
Crank your oven to 250C (480F) (don't worry the food won't be in there long enough to burn).
Spread frozen beans (don't defrost) over a large rimmed baking tray so that everything is sitting in a single layer. I line mine with baking paper so it's easier to clean. Place chicken next to the beans spreading the chicken as flat as possible. Scatter a pinch of salt over the chicken.
Pop in the oven (don't wait for it to heat up completely - get it in as soon as possible - that's part of the plan). Set your timer for 12 minutes.
When the timer goes check to make sure the chicken is no longer pink. If it needs longer pop back in the oven for another few minutes. When the chicken is cooked, smear harissa over the chicken. Serve straight away.
Variations & Substitutions for Harissa Chicken Tray-Bake
plan-B (pantry) – this is a pantry meal!
short on time / no oven – you can pan fry the chicken and beans – it will save you maybe 5 minutes but won’t be as relaxed. Or use a BBQ chicken from the super market and toss with a bag of salad leaves instead of faffing with the oven.
vegetarian – replace chicken with tofu (salt first), tempeh, chickpeas or cooked beans or lentils.
different protein – sausages (crumbled so they cook quicker), salmon, any white fish, meatballs – and see the vegetarian ideas above.
no Harissa / different sauce – any hot sauce is good here like Sriracha or a chilli oil. Or for a milder option serve with hummus or pesto or a nice garlicky mayonnaise or for a Japanese flavour explosion use the Kewpie Wasabi mayo – it’s soo good with the chicken and beans.
more substantial (carb lovers) – add in some cooked potato or serve with cooked rice, wraps or pasta. Or croutons!
more substantial (low carb) – nuts, avocado, more chicken, more veg.
different vegetables – you can use any frozen veg like broccoli, cauliflower, peas, mixed veg or riced cauliflower or broccoli. The cooking time will be slightly longer for the cauli and broccoli. Fresh veg are fab here as well.
more fancy / for entertaining – serve with an extra flavor bomb like black or green olives, semi dried tomatoes, crumbled feta, goats cheese, shaved parmesan, roast almonds, roast pine nuts, roast hazelnuts or fresh herbs like parsley, basil, mint, coriander (cilantro) or chives.
Waste Avoidance Strategy
frozen baby beans – will keep in the freezer for months.
chicken breast or thigh fillets – freeze it.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – overcooked chicken. Next time get it out earlier. For now the dressing will cover this.
no oven – you can pan fry the chicken and beans – it will save you maybe 5 minutes but wont be as relaxed.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
mushy beans – there’s a huge difference in quality between different brands of frozen beans. I like the ones labelled ‘baby beans’ best.
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks. The chicken and beans can be frozen.
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Harissa Chicken Tray-Bake
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