Jamie Oliver’s 5-ingredient harissa chicken traybake
|4||pepper — mixed|
|1||chicken — whole, free range|
|4 tsp||rose harissa — paste|
|4||fresh mint — sprigs|
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.
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.
Calories – 297kcal
Fat – 11.4g
Sat fat – 2.7g
Protein – 35g
Carbs – 13.9g
Sugar – 12.2g
Salt – 0.9g
Fibre – 5.8g
5 Ingredients Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe and dedication page photography copyright © Jamie Oliver Enterprises Limited (2017 5 Ingredients Quick & Easy Food). Jacket and studio photography copyright © Paul Stuart, 2017
5 Epic tray bake recipes that will change your life this year
Chinese mandarin chicken tray bake
Sausage and vegetable tray bake
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
Looks easy and delicious