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.
Jamie Oliver MBE is one of the most famous celebrity chefs in the country. His cheeky Essex boy persona and simple, delicious food has made him a hit in the food industry.
He started his career as a pastry chef at Antonia Carluccio’s Neal Street restaurant in London before moving on to The River Cafe in Fulham. It was there that he made an unannounced appearance on a documentary the BBC were filming. The producers loved him and from there, his television career started to take off.
The Naked Chef was Jamie Oliver’s first solo TV venture, with a best-selling book to match. He was an instant hit, drumming up recipes for all occasions – from hen parties to a quiet night in. After three series of The Naked Chef, Jamie filmed a fly-on-the-wall documentary, detailing his new business venture of opening up his first restaurant, Fifteen. The restaurant helps to train young adults who have come from a disadvantaged background.
His next endeavour was a campaign called Feed Me Better, which aimed to educate parents and children about the importance of healthy school dinners. As a result of his effort to improve school dinner’s in schools, Jamie was able to get Turkey Twizzlers banned from being served to children in schools.
Jamie Oliver’s noted brand of cooking is sure to be a hit with any family as he brings new twists to classic dishes, such as harissa chicken traybake (opens in new tab), and offers up healthy alternatives to kids’ favourite junk foods – like this one for chicken nuggets (opens in new tab). His simple recipes emphasise the goodness of fresh ingredients, sourced locally and cooked at home.
With over ten best-selling books, including classics like Jamie's 15 minute meals (opens in new tab) and Save with Jamie (opens in new tab), and restaurant chains all over the world, Jamie Oliver is reportedly worth over £170 million.
In July 2000, Jamie Oliver married his wife, Juliette Norton. Together they have five children and the family lives in North London.
Jamie Oliver's 5 ingredient harissa chicken traybake
As seen on Jamie Oliver's Channel 4 television cooking show, Jamie's Quick and Easy Food.
By Jamie Oliver • Published
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