Harissa chicken traybake

By Jamie Oliver

9 mins preparation, 50 mins cooking time

Serves 4

With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it. - Jamie Oliver. This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Dairy-Free , Egg-Free , Gluten-Free , Summer , Chicken , Dinner

Recipe nutrition per serving

Calories

297 kcals

14%

Fat

11.4g

16%

Saturates

2.7g

13%

Protein

35.0g

70%

Carbs

13.9g

Sugar

12.2g

13%

Sodium

0.9g

15%

Fibre

5.8g

Of an adults reference intake

Ingredients

4 sprigs of fresh mint

4 heaped teaspoons rose harissa

1 x 1.2kg whole free-range chicken

2 red onions

4 mixed-colour peppers

Method

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.