This One Tray Roast Chicken with Feta and Harissa is all you need when time spent in the kitchen is not an option or when cooking dinner is the last thing you really want to do. 
Chicken thighs, baby potatoes and red onions coated with a few spoonfuls of shop bought harissa, placed into a baking tray and roasted until juicy and tender. Remove from the oven, squeeze a lemon over the chicken, crumble some feta on top, sprinkle with fresh thyme leaves and dinner is ready. Add the quickest salad of chopped tomato and cucumber with a drizzle of olive oil and wine vinegar and you have a meal that is not only delicious but much healthier than any takeaway could be. 
Harissa is a spicy sauce originally from Tunisia, made with chilies, garlic olive oil, cumin and coriander amongst the ingredients and these days you can find it in most supermarkets. If you don’t want to use harissa, any shop bought sauce can work, think pesto, any chili based paste or a curry paste will work well. I find chicken thighs to work the best in terms of flavour and you can roast them at a high heat without drying out like a breast.
Here a few more chicken tray bake ideas you may enjoy :
One Pot Chicken and Rice with Chorizo 
Crispy Harissa and Lemon Chicken with Potatoes 
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One Tray Roast Chicken with Feta and Harissa
Ingredients
- 6 skin-on chicken thighs
- Sea salt to season
- 400 g baby potatoes quartered
- 2 small red onions quartered
- 2 - 3 tbsp harissa paste
- 1 tbsp Extra Virgin Olive Oil
- 100 g feta
- 1 small lemon
- Fresh thyme leaves
Instructions
- Preheat oven to 200 degrees C
- Season the chicken with salt and place in an oven tray with the potatoes and onion
- Mix the harissa paste with the olive oil and drizzle over the ingredients
- Use your hands and give it all a gentle mix to ensure all the ingredients are coated with the harissa
- Turn the chicken pieces skin side up and roast for about 30 minutes until the chicken and potatoes are cooked and the chicken skin is crisp
- Transfer to a serving dish and crumble the feta on top
- Squeeze the lemon over the chicken and sprinkle with fresh thyme leaves
