{"id":9072,"date":"2026-02-04T21:38:33","date_gmt":"2026-02-04T21:38:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9072"},"modified":"2026-02-04T21:45:05","modified_gmt":"2026-02-04T21:45:05","slug":"jamie-olivers-harissa-spatchcock-chicken-traybake","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/jamie-olivers-harissa-spatchcock-chicken-traybake\/","title":{"rendered":"Jamie Oliver’s Harissa Spatchcock Chicken Traybake [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Jamie Oliver’s Harissa Spatchcock Chicken Traybake [Video]<\/h2>\n
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… with sweet peppers and fresh mint.<\/span>
<\/div>With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We\u2019re talking maximum flavour, minimum effort. <\/span><\/div>\n
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Prep Time<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>59 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jamie Oliver – Quick & Easy Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> mixed-colour peppers<\/span><\/li>
  • 2<\/span> red onions<\/span><\/li>
  • olive oil<\/span><\/li>
  • vinegar<\/span><\/li>
  • 1<\/span> 1.2kg\/2.6lb<\/span> whole chicken<\/span><\/li>
  • 4<\/span> heaped tsps<\/span> rose harissa<\/span> (see note)<\/span><\/li>
  • 4<\/span> sprigs<\/span> fresh mint<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 180\u00baC\/350\u00baF\/gas 4.<\/div><\/li>
    • 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 (about 12inch x 16inch) roasting tray.<\/span><\/div><\/li>
    • 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 the harissa into all the nooks and crannies of the chicken.<\/span><\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      Harissa could be swapped out for curry paste or pesto, anything with a lot of flavour that you can rub all over the bird.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n
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