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Harissa chicken & parsnip traybake with orange & feta

A harissa chicken & parsnip traybake with orange & feta

Harissa chicken & parsnip traybake with orange & feta

Name: Harissa chicken & parsnip traybake with orange & feta
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 8 skin-on chicken thighs; 4 medium parsnips cut into long wedges; 2 red onions each cut into 8 wedges; 700g jar chickpeas or 2 x 400g cans, drained; 2-3 tbsp harissa paste (or to taste); 2 tbsp red wine vinegar; 1 tbsp honey or maple syrup; 2 tsp fennel seeds; 2 small oranges 1 zested and juiced, 1 sliced; 2 tbsp olive oil; 100g feta; small handful of coriander mint or parsley, chopped

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr

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Serve this colourful one-pan roast for a cosy winter dinner. Packed with bold flavours, serve with plenty of crusty bread for mopping up the roasting juices

Gluten-free

High-fibre

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Ingredients

Nutrition

8 skin-on chicken thighs
4 medium parsnips

cut into long wedges
2 red onions

each cut into 8 wedges
700g jar chickpeas

or 2 x 400g cans, drained
2-3 tbsp harissa paste

(or to taste)
2 tbsp red wine vinegar
1 tbsp honey

or maple syrup
2 tsp fennel seeds
2 small oranges

1 zested and juiced, 1 sliced
2 tbsp olive oil
100g feta
small handful of coriander

mint or parsley, chopped

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Nutrition: Per serving

kcal618
fat29g
saturates9g
carbs46g
sugars19g
fibre14g
protein37g
salt1.17g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the chicken, parsnips, onions and chickpeas in a large roasting tin. Add the harissa, vinegar, honey, fennel seeds, orange zest and juice, and the olive oil. Season well and toss everything together until the chicken is evenly coated.
step 2

Arrange the chicken so it’s skin-side up, and ensure the parsnips are in a single layer around it. Tuck the orange slices between the chicken and veg, leaving the chicken skin exposed so it can crisp up. Roast for 45 mins, giving the tin a good shake halfway through cooking.
step 3

Spoon some of the roasting juices from the tin over the chicken, scatter over the feta and return to the oven for 15 mins until the chicken is cooked through, the feta is just starting to colour and the vegetables are tender. Scatter over the herbs to serve.

Recipe from Good Food magazine, Christmas 2026

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