Honey Harissa Chicken Bake with Chorizo, Feta and Chickpeas

Harissa chicken baked with tomatoes, feta and chickpeas.

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Honey Harissa Chicken Bake with Chorizo, Feta and Chickpeas

A low-effort, high-reward dinner of dreams. Say hello to this lovely, jammy, honey harissa chicken bake, loaded with so much bold flavor. Just toss your ingredients into a baking dish, pour over that sticky glaze, then let the oven do all the work. Easy peasy, and it's packed with 47g of protein per serving.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken recipes, one pan

Servings: people

Calories: 670kcal

Author: Kate Phillips

Equipment

1 Ovenproof baking dish (I'm using a 9x13-inch baking dish here)

Ingredients

9 oz cherry tomatoes (250g)
1 red onion sliced
3.5 oz cured Spanish chorizo (100g), casing removed, diced (not fresh Mexican chorizo - see notes)
1 can chickpeas drained and patted dry (14oz or 400g can)
3 garlic cloves crushed
1 lb boneless skinless chicken thighs (500g)
2 tablespoons harissa paste
1 tablespoon olive oil
2 teaspoons honey
Juice of ½ lemon
½ teaspoon salt
Black pepper
3.5 oz feta crumbled (100g)
Flat-leaf parsley to serve
Greek yogurt to serve

Instructions

Add your ingredients to the tray.
Heat your oven to 425°F (220°C). Add the cherry tomatoes, sliced red onion, diced chorizo, crushed garlic, drained chickpeas, and the chicken thighs to your baking dish.
Mix the harissa glaze.
Add 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 tablespoon of honey, the juice of ½ a lemon, and ½ teaspoon of salt to a small bowl. Mix to combine into a glossy sauce.
Add the harissa glaze.
Pour the harissa sauce all over the ingredients in your baking dish, then toss very well to combine. Arrange the chicken so it's on top of the other ingredients (this will help it cook evenly).
Bake.
Transfer your baking dish to the oven and bake for 25 minutes.
Add the feta and olives.
Remove the dish from the oven, then scatter the crumbled feta and olives on top. Pop back into the oven, then bake for another 8 to 10 minutes, until the tomatoes are super jammy and broken down, the chicken is gorgeously charred around the edges, and the feta is nicely browned and starting to melt.

The chicken is cooked when it registers 165℉ (74℃) on a probe thermometer - or the flesh should look white when you cut into it.

Garnish and serve.
Remove the baking dish from the oven, then drizzle with the Greek yogurt and scatter with flat-leaf parsley leaves. Divide between plates, then enjoy while hot.

Notes

INGREDIENT NOTES: I like using chicken thighs because they stay nice and juicy when cooked at high heat. If you'd like to use chicken breasts, I'd recommend slicing them in half, lengthwise, so you have thinner pieces that'll cook more evenly.

USING MEXICAN CHORIZO? This will work too, but you'll need to remove it from the casing and crumble it into small pieces before adding it to the baking dish, so it cooks evenly.

SERVING SUGGESTIONS: This is a brilliant meal to enjoy with a big piece of fresh bread to mop up all the lovely sauce. I LOVE it with two-ingredient dough garlic naan, no-knead chili cheese focaccia, no-knead rosemary parmesan bread, or it's fabulous spooned over orzo, or rice.

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