Harissa chicken traybake
With sweet peppers & fresh mint
Harissa chicken traybake
Serves 4
Cooks In59 minutes (Prep 9 minutes | Cook 50 minutes)
DifficultyNot too tricky
Nutrition per serving
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Ingredients
- 4 mixed-colour peppers
- 2 red onions
- 1 x 1.2 kg whole free-range chicken
- 4 heaped teaspoons rose harissa
- 4 sprigs of fresh mint
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Method
- 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.
Tips
EASY SWAPS
I’ve used a whole chicken but if you’ve got pieces that’s no problem at all, just adjust the cooking time accordingly.
Harissa could be swapped out for curry paste or pesto, anything with a lot of flavour that you can rub all over the bird.
You could use regular onions, leeks or shallots if you don’t have red.
If you’re out of peppers, try courgettes, aubergines or tomatoes in their place, or a mixture.
