This easy Jamie Oliver Harissa Chicken is a simple and flavourful one-pan meal. With tender, juicy chicken and roasted vegetables, it’s a quick and nutritious dish. You can swap the harissa for curry paste or pesto, making it versatile and perfect for any night of the week. The crispy skin adds the perfect finishing touch!
Ingredients Needed
- 4 mixed-colour peppers (about 2-3 cups / 480g)
- 2 red onions (about 2 medium onions)
- 1 x 1.2kg whole chicken (about 2.6 lbs)
- 4 heaped teaspoons of rose harissa (about 20g)
- 4 sprigs of fresh mint
How To Make Harissa Chicken
- Preheat the oven: Preheat the oven to 180ºC (350ºF) or gas mark 4.
- Prepare the vegetables: Deseed the peppers and tear them into big chunks. Peel and quarter the onions, then break them apart into petals. Place the peppers and onions in a 30cm x 40cm (12in x 16in) roasting tray.
- Prepare the chicken: Using a sharp knife, carefully cut down the back of the chicken to open it out flat. Score the legs to help the chicken cook evenly.
- Season the chicken: Add the chicken to the tray with the harissa, sea salt, black pepper, and a splash of red wine vinegar. Toss everything well to coat, making sure the chicken is covered in the flavors.
- Roast the chicken: Sit the chicken flat on top of the vegetables, skin side up. Roast for 50 minutes, or until the chicken is golden and fully cooked through.
- Garnish and serve: Pick over the fresh mint leaves and scatter them on top of the chicken before serving.
Recipe Tips
- Ensure the chicken is flat: When cutting down the back of the chicken, make sure it’s opened out flat. This helps it cook more evenly and reduces cooking time.
- Use fresh harissa: For the best flavor, use fresh rose harissa. It will coat the chicken better and provide a richer taste.
- Toss the vegetables well: Make sure the peppers and onions are well coated in seasoning and harissa before adding the chicken. This ensures full flavor throughout the dish.
- Check for doneness: To make sure the chicken is cooked through, check that the juices run clear, not pink, and the internal temperature is 75ºC (165ºF).
- Let the chicken rest: After roasting, let the chicken rest for 5-10 minutes before serving. This helps keep the juices locked in, making the meat even more tender.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Harissa Chicken cool to room temperature, then store it in an airtight container in the fridge. It will keep for up to 3 days
- Freeze: Allow the chicken and vegetables to cool completely before freezing. Store in a freezer-safe container for up to 3 months. To thaw, place it in the fridge overnight and reheat gently before serving.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the chicken and vegetables on a baking tray, cover with foil, and heat for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 850mg
- Potassium: 330mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 30g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Satay
- Jamie Oliver Chicken Fajitas
- Jamie Oliver Chicken Stroganoff
- Jamie Oliver Chicken Tagliatelle
Jamie Oliver Harissa Chicken
Description
This easy Jamie Oliver Harissa Chicken is a simple and flavourful one-pan meal. With tender, juicy chicken and roasted vegetables, it’s a quick and nutritious dish. You can swap the harissa for curry paste or pesto, making it versatile and perfect for any night of the week. The crispy skin adds the perfect finishing touch!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC (350ºF) or gas mark 4.
- Prepare the vegetables: Deseed the peppers and tear them into big chunks. Peel and quarter the onions, then break them apart into petals. Place the peppers and onions in a 30cm x 40cm (12in x 16in) roasting tray.
- Prepare the chicken: Using a sharp knife, carefully cut down the back of the chicken to open it out flat. Score the legs to help the chicken cook evenly.
- Season the chicken: Add the chicken to the tray with the harissa, sea salt, black pepper, and a splash of red wine vinegar. Toss everything well to coat, making sure the chicken is covered in the flavors.
- Roast the chicken: Sit the chicken flat on top of the vegetables, skin side up. Roast for 50 minutes, or until the chicken is golden and fully cooked through.
- Garnish and serve: Pick over the fresh mint leaves and scatter them on top of the chicken before serving.
Notes
- Ensure the chicken is flat: When cutting down the back of the chicken, make sure it’s opened out flat. This helps it cook more evenly and reduces cooking time.
- Use fresh harissa: For the best flavor, use fresh rose harissa. It will coat the chicken better and provide a richer taste.
- Toss the vegetables well: Make sure the peppers and onions are well coated in seasoning and harissa before adding the chicken. This ensures full flavor throughout the dish.
- Check for doneness: To make sure the chicken is cooked through, check that the juices run clear, not pink, and the internal temperature is 75ºC (165ºF).
- Let the chicken rest: After roasting, let the chicken rest for 5-10 minutes before serving. This helps keep the juices locked in, making the meat even more tender.
Jamie Oliver Harissa Chicken