HARISSA CHICKEN TRAYBAKE
This colourful traybake focuses on a genius combination of just five ingredients that work together to deliver an utterly delicious result. Serves 4
4 mixed-colour peppers
2 red onions
1.2kg (2lb 10oz) whole free-range chicken
4 heaped tsp rose harissa 4
sprigs of fresh mint
From the store cupboard
Sea salt and black pepper
A splash of red wine vinegar Preheat the oven to 180°C/fan 160°C/ 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 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 vegetables, skin side up. Roast for 50 minutes, until gnarly and cooked fully. Scatter the mint leaves before serving. From 5 Ingredients: Quick & Easy Food, by Jamie Oliver, Penguin Random House, €29.99. Photo: David Loftus. Jamie portrait: Paul Stuart