4 mixed-colour peppers
2 red onions
1 x 1.2 kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint
Jamie Oliver’s harissa chicken traybake is packed with maximum flavour and with only 9 minutes prep time, it's the perfect dinner dish for when you’re pushed for time in the kitchen. Simply prep, then let the oven do the hard work.
Preheat the oven to 180ºC/350ºF/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.
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.
Jamie’s easy swaps
If you don’t have a whole chicken and just have chicken pieces that’s perfectly fine, just adjust the cooking time accordingly.
Harissa a little too hot? Try pesto or curry paste instead. Anything with lots of flavour you can rub all over the bird will work perfectly.
Use regular onions, leeks or shallots if you don’t have any red.
Courgettes, aubergines or tomatoes can be used in place of peppers.