Harissa & Maple Glazed Root Veg & Chicken Traybake

I was inspired to make this dish when I came across a recipe for a maple and harissa spiced glaze on the Vitamix website. It suggested you pour it over carrots, but I wanted something more substantial so I came up with this instead. The glaze is both spicy and sweet and really packs a lot of flavour. If you don’t have a Vitamix you can still easily make this recipe by crushing the garlic first and then adding it to a small bowl with the other ingredients and then just whisking by hand. The best bit about this recipe is that once its all in the oven you can walk away and leave it to cook, while you get on with other jobs. Just make sure you set a timer.

Print Recipe
Harissa & Maple Glazed Root Veg & Chicken Traybake
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the glaze
For the traybake
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the glaze
For the traybake
Instructions
  1. Pre-heat the oven to 190 degrees celsius.
  2. Make the glaze by placing all the ingredients in to the Vitamix and blending for 20 seconds or until smooth.
  3. Lay the chicken breasts on a chopping board and spoon over 1 tbsp of the dressing on to each breast and set to one side.
  4. Peel and slice the sweet potato, parsnip and carrot in to similar sized chunks.
  5. Spread the vegetables out on a large baking tray and pour over the remaining maple glaze.
  6. Make sure all the vegetables are covered by rubbing it in with your hands.
  7. Place the tray in the oven and bake for 15 minutes.
  8. Remove the tray from the oven and give everything a mix around.
  9. Place the chicken breasts on top of the vegetables and return to the oven for a further 30 minutes.
  10. To serve, divide between 2 plates and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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