Harissa Chicken with Tomatoes and Olives

Harissa Chicken with Tomatoes and Olives

Serves 4

I am a lover of the one pot wonder and this one is no exception. It’s quick, it’s easy and it’s oh-so-flavoursome! The harissa paste adds just enough kick to get things going and best of all, by lining the tray with baking paper, there’s almost zero washing up!


800g baby potatoes

4  x 200g chicken breast fillets, trimmed

2 teaspoons harissa paste

1 teaspoon olive oil

1 teaspoon dried oregano

250g cherry tomatoes

½ cup (80g) pitted kalamata olives

How to

  1. Preheat oven to 200 C /180C fan-forced. Line a baking tray with baking paper.
  2. Steam, boil or microwave potatoes until tender.
  3. Meanwhile, place chicken on prepared tray. Rub with the harissa, oil and oregano. Add the potatoes to the tray, drizzle with olive oil and roast for 10 minutes.
  4. Add the tomatoes and olives to the tray and roast for a further 10 minutes, or until chicken is cooked through. 

Other info

Prep time and Cooking time: 30 minutes

 Harissa Chicken with Tomatoes and Olives