Jamie Oliver's 5 ingredient harissa chicken traybake recipe

Jamie Oliver’s harissa chicken traybake recipe is the perfect way to roast a whole chicken - guaranteeing maximum flavour, with minimum fuss. 

This chicken recipe is made with just five ingredients, keeping everything as simple as possible. It's the classic chuck-in-and-cook type dish we’ve come to know and love from Jamie. For a tasty kick, he uses the North African spice harissa, which adds a nice delicate heat to the tender cooked chicken. Serve this with couscous or a leafy side salad to complement the spice mix. If you prefer, it also works well with baked potato wedges. Jamie Oliver’s harissa chicken features on the Channel 4 series Jamie's Quick and Easy Food.

Ingredients

• 4 mixed-colour peppers
• 2 red onions
• 1 x 1.2kg whole free-range chicken
• 4 heaped tsp rose harissa
• 4 sprigs of fresh mint

Method

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.

Jamie's top tips for making this harissa chicken traybake:

Make sure your whole chicken is cooked by using a sharp knife to pierce the skin and pull the leg away from the body. This should release the meat's juices which should run clear when gently pushed. If the meat appears pink, or the juices are a pink or red colour, pop back in the oven for five minute intervals, carrying out the same trick until the meat is perfectly cooked.

Is spatchcocking a quicker way to cook chicken?

Not always - take into account the extra time you need to prep the bird and it can work out about the same, maybe slightly less. It's still really important to check the meat is cooked all the way through before serving. 

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