Jamie Oliver’s harissa chicken recipe is the perfect way to roast a whole chicken – guaranteeing maximum flavour, with minimum fuss.
Jamie Oliver’s harissa chicken traybake recipe is made with just five ingredients, and is the classic chuck-in-and-cook type dish we’ve come to know and love from the British chef. For a tasty kick, Jamie uses the North American spice harissa, which adds a nice delicate heat to the tender cooked chicken. Be sure to serve this with couscous or a leafy side salad. Jamie Oliver’s harissa chicken features on the Channel 4 series Jamie’s Quick and Easy Food.
- 4 mixed-colour peppers
- 2 red onions
- 1 x 1.2kg whole free-range chicken
- 4 heaped teaspoons rose harissa
- 4 sprigs of fresh mint
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.
Jamie's top tips for making:
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.