Weekdays 10am-12:30pm ITV

John Gregory Smith's harissa chicken traybake

If you’re looking for a quick-and-easy Tuesday night meal, why not sit back and let the oven do all the work? John Gregory-Smith is back in the kitchen today with a delicious harissa chicken traybake, which takes just minutes to throw together.

John Gregory-Smith's harissa chicken traybake

Serves: 4


1 kg chicken thighs, skin and bone on 

2 red onions, quartered 

8 cloves garlic 

4 tbsp rose harissa 

1 tbsp olive oil 

200ml white wine 

1 x 400g tin - butter beans, drained 

Juice of ½ a lemon 

50g feta 

A handful of finely chopped dill 

Sea salt


1. Preheat the oven to 200C fan. Chuck the chicken into a mixing bowl and add the red onions, garlic, rose harissa and olive oil. Season with salt and toss together. Transfer to a roasting tray. Pour over the wine and roast for 40-45 minutes or until the chicken is crispy and tender.

2. Tip the butter beans into the roasting tray. Add the lemon and stir together. Cover with foil and leave to rest for 5 minutes.

3. Transfer the chicken to a serving dish and spoon over all the juices and nobbly bits from the roasting tray. Crumble over the feta and scatter over the dill. Serve immediately.

Chopped salad


250g cucumber, cut into 2cm chunks

3 tomatoes, roughly chopped into chunks

½ a red onion, thinly sliced

A handful of roughly chopped mint leaves 

The juice of a lemon

1 tbsp olive oil

1-2tbsp pomegranate molasses 

Salt and pepper 


1. Chuck everything into a mixing bowl with a good pinch of salt and pepper and toss together.

Weekdays 10am-12:30pm ITV