Lemon and Harissa roasting tin chicken with tahini & mint

This is a lovely recipe (from Waitrose).  I sometimes use chicken breast for speed.  Whilst roasting this dish you could also cook some jacket potatoes to have throughout the week or roast some cauliflower or broccoli to have alongside or some squash to make soup with the next day.  I often increase the amount of potatoes and make this a one dish meal or cook the vegetables and meat separately so I can mix and match how I serve for different vegetarian/meat eating requirements.


 1 lemon, zest and juiced (half for dish, half for sauce)

3 garlic cloves crushed

2-3 tsp Bart Harissa

1 ½ tbsp olive oil

4 Chicken legs slashed or breasts work too

2 sweet potatoes (c. 500g)

1 red onion peeled – cut into 8 wedges through the root

2 red peppers, deseeded and roughly chopped

50g pitted black olives (optional)

50g Tahini

10 mint leaves shredded.

Serve with a green salad or wholegrain cous cous (this is a form of tiny pasta)


  1. Heat oven to 200C/Gas 6.
  2. Mix the lemon zest, half the lemon juice, garlic, harissa and ½ tbsp oil all together to form a paste. Rub over chicken and leave to soak in whilst you prepare and chop the vegetables.
  3. Toss the sweet potatoes, onion, pepper and olives with rest of oil and put in a large roasting dish or tin with the chicken on top.
  4. Season and roast for 25 minutes. Baste the chicken, add 2 tbsp water and roast again for another 25 minutes until the chicken is cooked and juices run clear.
  5. Cover the 200g cous cous 250g just boiled water in a bowl and cover with a plate.
  6. Mix the tahini with 50ml water, the rest of the lemon juice and a pinch of salt to make a smooth sauce, consistency of double cream. It may separate, just keep mixing and add more water if needed it will blend.
  7. Pour over the chicken, scatter with mint and serve with cous cous and some greens or lettuce.

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