The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Harissa Chicken with Garlicky Potato Wedges & Salsa
This is your new Friday night favourite. Tender, British chicken thighs, marinated in harissa, paired with homemade garlic wedges and a corn, coriander, avocado & tomato salsa. Utterly delicious and packed with vitamins - what else could you want?
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 25g honey
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 tsp smoked paprika
- 2 small sweet potato
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 large potatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 1 avocado
- 600g British Free Range chicken thighs
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 200g baby tomatoes
Nutritional Information
Calories: 642
Protein: 38g
Carbs: 58g
Fat: 29g
Free-range Harissa Chicken with Garlicky Potato Wedges & Salsa
This is your new Friday night favourite. Tender, British chicken thighs, marinated in harissa, paired with homemade garlic wedges and a corn, coriander, avocado & tomato salsa. Utterly delicious and packed with vitamins - what else could you want?
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a sieve & a medium bowl
Oven time
- Cut the potatoes and sweet potato into wedges, then place onto the lined baking tray
- Toss with the dried garlic, paprika, Italian dried herbs, 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Make the salsa
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 4-5 mins, until golden brown, then transfer to the medium bowl
- Roughly chop the coriander. Dice the avocado. Quarter the tomatoes. Halve the lime
- Add all to the sweetcorn bowl with the juice from the lime. Season with salt and pepper and mix
Roast the chicken
- Lay the chicken flat onto the other lined baking tray and coat with the harissa, 1 tsp oil and a pinch of salt and pepper
- Roast for 16 mins, or until cooked through
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the harissa chicken on plates, with the potato wedges and salsa alongside
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