Nutrition Facts
Harissa and lemon chicken traybake with sweet potatoes
Amount Per Serving
Calories 451
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 120mg40%
Sodium 649mg28%
Potassium 836mg24%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 8g9%
Protein 25g50%
Vitamin A 4926IU99%
Vitamin C 79mg96%
Calcium 79mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Harissa and lemon chicken traybake with sweet potatoes
An easy dish you just whack in the oven
Servings: 4
Calories: 451kcal
Equipment
- Bowl
- Deep roasting tin
Ingredients
- 2 onions sliced
- 8 garlic cloves peeled but left whole
- 4 large chicken legs
- 1 large sweet potato cut into large chunks
- 300 g cauliflower florets
- 2 lemons sliced
For the marinade:
- 200 ml vegetable stock
- Finely grated zest of 3 lemons
- 3 tbsp lemon juice
- 3 garlic cloves peeled and crushed
- 3 tbsp harissa plus extra to serve
- 2 tbsp olive oil
- 2 tbsp fresh coriander finely chopped
- 1/4 tsp salt, or more to taste
Method
- Preheat the oven to 200°C (180°C fan), Gas Mark 6.
- Mix all the marinade ingredients together in a bowl.
- Spread the onions out in a deep roasting tin and scatter the garlic cloves all over. Place the chicken legs, skin-side up, on top with the sweet potato chunks and cauliflower florets. Pour over the marinade and turn the chicken legs several times to ensure that they are fully coated with the marinade. Top the whole dish with the lemon slices.
- Bake for about one hour or until the chicken is golden and cooked through. Serve the chicken and vegetables immediately with extra harissa.
Nutrition
Calories: 451kcal | Carbohydrates: 27g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 649mg | Potassium: 836mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4926IU | Vitamin C: 79mg | Calcium: 79mg | Iron: 2mg