This recipe is from Jamie Oliver “5 ingredients” cookbook. I did a few twists to add my own touches to Jamie’s original “Harissa Chicken Traybake”. https://www.jamieoliver.com/recipes/chicken-recipes/harissa-chicken-traybake/
The ingredients:
- 2 kg free-range whole chicken
- 2 medium-size red onions
- 1 of each green, red and yellow peppers
- 2 tablespoons homemade harissa
- Mint for garnishing
Preparation method:
- Preheat the oven to 180oC
- Dust an oven bag with some flour. Using kitchen scissor make a tiny hole on the bag
- Massage harissa paste on the chicken covering all sides then put it inside the prepared oven bag
- Roast in the preheated oven for around an hour
- Cut the onions and the peppers into chunks and remove the peppers’ seeds
- Line the roasting tray with baking paper. Place the veggies in it
- Season with salt, pepper and a splash of white wine vinegar then toss well
- Open the oven bag and pour the liquid content over the veggies and place the chicken on top
- Return to oven till veggies are cooked
- Garnish with fresh mint
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