There is nothing better than buttery roasted chicken for dinner, and you can turn this classic dish into a flavourful dinner as long as you have the right recipe.
Jamie Oliver has a quick and easy chicken traybake recipe that only uses five simple ingredients and takes at most 10 minutes to prepare before it roasts in the oven for 50 minutes.
On his website, Jamie said: “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. ”
This dinner is packed with crispy chicken, slow-roasted onions, colourful peppers and rose harissa, an aromatic spice made out of dried rose petals that can be bought from most supermarkets.
This tasty Moroccan-inspired dinner is perfect to make when you want something simple but tasty for dinner and perfect to make during a hot summer day when you do not want to spend ages in the kitchen.
How to make Jamie Oliver’s chicken rose harissa traybake
Ingredients
- One (1.2 kg) whole chicken
- Two red onions
- Four mixed-coloured peppers
- Four heaped teaspoons of rose harissa
- Four sprigs of fresh mint
The rose harissa can be switched for cutty paste or presto if you prefer.
Kitchen equipment needed:
Method
To begin, preheat the oven to 180C or Gas Mark 4.
Wash, deseed the peppers, and cut them into big chunks. Peel and quarter the onions, then place both the cut-up peppers and onions in a roasting tray.
Cut down the back of the chicken so that you can open it out flat, score the legs then add to the roasting tray, making sure it is on top of the vegetables skin side up.
Season the roasting tray with the rose harissa alongside some salt and pepper if you have any.
Toss everything well to make sure everything is fully coated and you get into the nooks and crannies of the chicken.
Place the roasting tray in the oven for 50 minutes until everything is tender and fully cooked through. Scatter over some mint leaves and then serve.