Jamie's Quick & Easy Food

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Harissa chicken traybake Serves 4 Total: 9 minutes prep; 50 minutes cook

1. 4 mixed-colour peppers

2. 2 red onions

3. 1 x 1.2kg whole free-range chicken

4. 4 heaped teaspoons rose harissa

5. 4 sprigs of fresh mint

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 30x 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.