Jamie Oliver's 5 ingredient harissa chicken traybake
"Jamie Oliver's harissa chicken traybake is now one of my absolute favourite chicken recipes. This simple supper is perfect for all the family any day of the week and is also a fantastic dish for dinner parties with friends." - Belinda, Owner of Sutton Hoo Chicken
- 4 mixed-colour peppers
- 2 red onions
- 1 x 1.2kg whole free range chicken
- 4 heaped teaspoons of rose harissa
- 4 sprigs of fresh mint
1. Preheat the oven to 180°C/350°F/gas 4. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
2. Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food).
If you want more delicious recipes by Jamie Oliver, you can now order his new book 5 Ingredients- Quick & Easy Food from Amazon here.