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.

Harissa chicken and vegetable traybake with herb yoghurt

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Course

Servings 4 people

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.