A harissa chicken and vegetable traybake with herb yoghurt is one of those effortless dinners that delivers big flavour with barely any hands‑on time. Juicy chicken thighs roast in a smoky, spicy harissa coating while a mix of seasonal vegetables softens and caramelises in the oven, creating a vibrant, wholesome dish that’s both comforting and fresh. A spoonful of cooling herb yoghurt brings everything together, adding brightness that balances the heat beautifully.

It’s the ideal choice for anyone after simple midweek meals, healthy chicken recipes, or easy oven‑baked dinners that don’t involve loads of prep or washing up. Endlessly adaptable, it works with whatever veg you have to hand, and the one‑tray approach makes it perfect for busy evenings. Yet it still feels special enough for a relaxed weekend supper — minimal effort, maximum flavour, and a guaranteed crowd‑pleaser.

Serving suggestions for harissa chicken and vegetable traybake with herb yoghurt

• Couscous or bulgur wheat — quick, fluffy grains that soak up all the spicy tray juices.
• Lemon rice or herby rice pilaf — adds brightness and makes the dish feel more substantial.
• Warm flatbreads or pittas — perfect for scooping up the chicken, veg and yoghurt.
• Simple green salad — crisp lettuce, cucumber and herbs with a lemony dressing to balance the heat.
• Tomato and red onion salad — juicy, sharp and refreshing alongside the smoky harissa.
• Roasted new potatoes — for a heartier option that still keeps the Mediterranean vibe.
• Grilled halloumi — salty, squeaky and great for adding extra protein.
• Pickled red onions — a tangy pop that cuts through the richness.
• Extra herb yoghurt or tahini drizzle — for those who like things creamier or nuttier.
• Chips — because sometimes a traybake just hits even better with a side of hot, crispy chips.

Variations: Harissa Chicken & Vegetable Traybake with Herb Yoghurt

• Harissa Chicken & Chickpea Traybake — add chickpeas for extra body and a protein‑rich, Mediterranean twist.
• Harissa Chicken & Sweet Potato Traybake — swap or add sweet potatoes for sweetness that balances the smoky heat.
• Harissa Chicken & Cauliflower Traybake — include cauliflower for a classic pairing that roasts beautifully with harissa.
• Harissa Chicken & Courgette Traybake — add courgette for a light, summery variation that softens into the tray juices.
• Harissa Chicken & Halloumi Traybake — add halloumi for salty, squeaky richness that complements the spicy chicken.
• Harissa Chicken & Tomato‑Rich Traybake — add extra tomatoes for juiciness and acidity that brighten the dish.
• Harissa Chicken & Pepper Traybake — increase peppers for sweetness and colour that balance the heat.
• Harissa Chicken & Lemon Traybake — finish with lemon slices or zest for citrusy lift that cuts through the spice.
• Harissa Chicken & Garlic‑Rich Traybake — add extra garlic for deeper aromatic warmth.
• Harissa Chicken & Herb Traybake — finish with coriander or parsley for freshness that lifts the smoky flavours.
• Harissa Chicken & Olive Traybake — add olives for salty depth and a Mediterranean twist.
• Harissa Chicken & Broccoli Traybake — include broccoli florets for charred edges and extra veg.
• Harissa Chicken & Red Onion Traybake — add more red onion for sweetness that caramelises beautifully.
• Harissa Chicken & Feta Traybake — crumble feta over the top for tangy creaminess that contrasts the heat.
• Creamy Harissa Chicken Traybake — stir a spoon of yoghurt into the tray juices for a mellow, silky sauce

Harissa chicken and vegetable traybake with herb yoghurt

Harissa chicken and roasted vegetables baked until golden, served with a drizzle of herb yoghurt, creating a colourful, glossy traybake full of warmth, texture and Mediterranean-style flavour.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dinner

Cuisine Tunisia

Servings 4 people

Equipment

• Large roasting tin

Ingredients

  

• 4 chicken thighs bone-in or boneless
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1½ tsp smoked paprika
• 1 lemon juice
• 2 corn cobs, kernels sliced off (or 2 cups frozen)
• 1 red onion, cut into wedges
• 1 courgette, sliced into half-moons
• 1 red pepper, deseeded and sliced
• 1 tsp oregano

Herb yoghurt

• 200 g Greek yoghurt
• 1 small handful fresh mint finely chopped
• 1 small handful fresh parsley finely chopped
• 1 clove garlic grated
• to taste salt & pepper

Instructions

 

• Marinate the chicken – In a small bowl, mix together harissa, olive oil, smoked paprika, lemon juice, salt and pepper. Coat the chicken and set aside while you prep the veg.
• In a roasting tin, scatter the sweetcorn, red onion, red pepper and courgette. Drizzle with a little oil, season, and toss together.
• Add the chicken thighs on top of the vegetables.
• Roast in an oven at 200°C (180°C fan) for 30–35 minutes until the chicken is cooked through and the veg is lightly charred.
• In the meantime, make the herb yoghurt. In a small bowl add the yoghurt, mint, parsley, garlic, lemon juice, salt and pepper and mix together.
• Serve the herb yoghurt drizzled over the chicken and vegetables or serve on the side.