Honey Harissa Chicken Bake with Chorizo, Feta & Chickpeas

A low-effort, high-reward dinner of dreams. Say hello to this lovely, jammy, honey harissa chicken bake, loadedwith so much bold flavor. Just toss your ingredients into a baking dish, pour over that sticky glaze, then let the oven do all the work. Easy peasy, and it’s packed with 47g of protein per serving.

Honey Harissa Chicken Bake, at a Glance

⏰ Total time: 45 minutes

🍽 Servings: 4

🛒 Key Ingredients: Boneless chicken thighs, chickpeas, cherry tomatoes, harissa paste, honey, chorizo

🧠 Skill level: Easy

🔥 Cooking Method: Oven

💪 Protein: 49g per serving

🥗 Perfect For: Weeknight dinners, casual entertaining or dinner parties, meal prep lunches

💕 Why You’ll Love: Protein-packed, low-effort, high-reward, fabulous for prepping ahead of time, and incredibly delicious.

A Dump-and-Bake Dinner of Dreams

There’s not a lot better than a ‘throw everything in a dish and let the oven do the work’ meal, and this lovely, saucy, jammy honey harissa chicken number could not be more packed with flavor.

It’s one of those fab recipes that delivers so much more than you’d expect based on the effort required, which is really just a little chopping, mixing a quick sauce, and then letting the oven take care of the rest!

The sweet, spicy harissa glaze does most of the heavy lifting, while the chorizo releases its smoky goodness, the tomatoes break down, and the chickpeas soak up all the lovely jammy juices. And because we’re using chicken thighs, they stay nice and juicy in the oven, even with the high heat.

It’s brilliant served with some kind of bread to mop up the gorgeous sauce – I love two-ingredient dough garlic naan, no-knead chili cheese focaccia, no-knead rosemary parmesan bread – or spooned over orzo, couscous, or rice.

My Top Recipe Tips

• You can prep the WHOLE thing in advance – then cover and pop it into the fridge for up to 24 hours before baking when you’re ready.

• Swap the Greek yogurt drizzle for garlic tahini yogurt sauce, spicy zhoug sauce, creamy tzatziki, green tahini sauce, whipped spicy cottage cheese dip, or even fresh basil pesto.

• Instead of feta, use dollops of creamy Boursin, burrata, mozzarella, or halloumi. Swap the olives for sundried tomatoes, or pickled jalapeños for more heat.

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

A low-effort, high-reward dinner of dreams. Say hello to this lovely, jammy, honey harissa chicken bake, loadedwith so much bold flavor. Just toss your ingredients into a baking dish, pour over that sticky glaze, then let the oven do all the work. Easy peasy, and it's packed with 47g of protein per serving. Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Servings: 4 people

Course: Main Course
Cuisine: Mediterranean

Ingredients Equipment Method Nutrition Notes

Ingredients

• 9 oz cherry tomatoes, (250g)
• 1 red onion, sliced
• 3.5 oz cured Spanish chorizo, (100g), casing removed, diced (not fresh Mexican chorizo – see notes)
• 1 can chickpeas, drained and patted dry (14oz or 400g can)
• 3 garlic cloves, crushed
• 1 lb boneless skinless chicken thighs, (500g)
• 2 tablespoons harissa paste
• 1 tablespoon olive oil
• 2 teaspoons honey
• Juice of ½ lemon
• ½ teaspoon salt
• Black pepper
• 3.5 oz feta, crumbled (100g)
• Flat-leaf parsley, to serve
• Greek yogurt, to serve

Equipment

• 1 Ovenproof baking dish (I'm using a 9×13-inch baking dish here)

Method

1. Add your ingredients to the tray. Heat your oven to 425°F (220°C). Add the cherry tomatoes, sliced red onion, diced chorizo, crushed garlic, drained chickpeas, and the chicken thighs to your baking dish.
2. Mix the harissa glaze.Add 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 tablespoon of honey, the juice of ½ a lemon, and ½ teaspoon of salt to a small bowl. Mix to combine into a glossy sauce.
3. Add the harissa glaze. Pour the harissa sauce all over the ingredients in your baking dish, then toss very well to combine. Arrange the chicken so it's on top of the other ingredients (this will help it cook evenly).
4. Bake. Transfer your baking dish to the oven and bake for 25 minutes.
5. Add the feta and olives. Remove the dish from the oven, then scatter the crumbled feta and olives on top. Pop back into the oven, then bake for another 8 to 10 minutes, until the tomatoes are super jammy and broken down, the chicken is gorgeously charred around the edges, and the feta is nicely browned and starting to melt.
The chicken is cooked when it registers 165℉ (74℃) on a probe thermometer – or the flesh should look white when you cut into it.
6. Garnish and serve.Remove the baking dish from the oven, then drizzle with the Greek yogurt and scatter with flat-leaf parsley leaves. Divide between plates, then enjoy while hot.

Nutrition

Calories: 670kcal
Carbohydrates: 30g
Protein: 47g
Fat: 39g
Saturated Fat: 14g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 17g
Cholesterol: 185mg
Sodium: 1350mg
Potassium: 980mg
Fiber: 7g
Sugar: 9g
Vitamin A: 135IU
Vitamin C: 32mg
Calcium: 300mg
Iron: 4.5mg

Notes

INGREDIENT NOTES: I like using chicken thighs because they stay nice and juicy when cooked at high heat. If you’d like to use chicken breasts, I’d recommend slicing them in half, lengthwise, so you have thinner pieces that’ll cook more evenly. USING MEXICAN CHORIZO? This will work too, but you’ll need to remove it from the casing and crumble it into small pieces before adding it to the baking dish, so it cooks evenly. SERVING SUGGESTIONS: This is a brilliant meal to enjoy with a big piece of fresh bread to mop up all the lovely sauce. I LOVE it with two-ingredient dough garlic naan, no-knead chili cheese focaccia, no-knead rosemary parmesan bread, or it’s fabulous spooned over orzo, or rice.