Jamie Olivers 5 Ingredient Harissa Chicken Traybake Recipes
JAMIE OLIVER'S 5 INGREDIENT HARISSA CHICKEN TRAYBAKE RECIPE
If you've been watching Jamie Oliver's 5 ingredient quick and easy recipes then you may well be hankering after this harissa chicken traybake recipe...
Provided by Jamie Oliver
Categories Dinner
Time 59m
Yield Serves: 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context https, Calories 297 Kcal, Sugar 12.2 g, Fat 11.4 g, SaturatedFat 2.7 g, Sodium 0.9 g, Protein 35 g, Carbohydrate 13.9 g
HARISSA CHICKEN TRAYBAKE
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.
Provided by Jamie Oliver
Categories Cheap & cheerful Chicken Keep cooking and carry on Cheap & cheerful
Time 59m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/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.
Nutrition Facts : Calories 297 calories, Fat 11.4 g fat, SaturatedFat 2.7 g saturated fat, Protein 35 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.9 g salt, Fiber 5.8 g fibre
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