Photo of Harissa chicken & vegetable traybake by WW

Harissa chicken & vegetable traybake

8 - 9
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
If you haven’t already got a traybake in your weekly line-up, it’s time to make friends with your roasting tin!


0% fat natural Greek yogurt

170 g

Harissa Paste

2 tablespoons

Chicken Thigh with Skin, Boneless, cooked

4 individual

Red onion(s)

2 small, cut into thick wedges

Butternut Squash

1 whole, small, peeled, deseeded and cut into small chunks

Sweet potato(es), raw

1 medium, peeled and cut into small chunks

Cauliflower, Raw

300 g, into small florets


2 medium, thickly sliced


2 clove(s), unpeeled

Olive Oil

1 tablespoons

Parsley, fresh

1 tablespoons, chopped


  1. In a small bowl, combine the yogurt and harissa. Put the chicken in a shallow dish and spoon over the harissa yogurt. Cover and marinate in the fridge for at least 30 minutes.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the vegetables and garlic in a large roasting tin and drizzle over the oil. Season and roast for 15 minutes.
  3. Remove the tray from the oven and add the marinated chicken. Return to the oven and bake for 20-25 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
  4. Rest for 5 minutes, then serve garnished with the parsley.


Use skinless chicken breast fillets instead, if you like.