Harissa chicken thighs with roast peppers and green beans
Chicken thighs rubbed with harissa and lemon, roasted over sweet peppers until the skin is crisp. Cool yoghurt on the side calms the heat.
- Time55 min
- LevelEasy
- Costabout £1.77 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix the harissa with 1 tablespoon of the oil, the lemon zest, half the lemon juice and the garlic. Rub all over the chicken.
- 2
Spread the peppers and onion in a large roasting tin and toss with the remaining oil. Sit the chicken on top, skin side up.
- 3
Roast for 35 minutes, until the skin is crisp and the chicken is cooked through with no pink and juices running clear.
35 min - 4
Add the green beans to the tin, toss in the juices and roast for 10 minutes more.
10 min - 5
Stir the rest of the lemon juice into the yoghurt. Scatter the coriander over the chicken and serve with the yoghurt.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.