Chicken’s a much loved family meal, and can be a tasty part of a healthy diet. But if your range of chicken meals is a little on the limited side, you’ll adore this new way to serve it up from our favourite chef, Jamie Oliver.
Jamie’s mission is to show us how to prepare the ingredients we always add to our shopping in fresh and different ways, and we can confirm that this peri peri chicken dish will definitely give your tastebuds a wake-up call with its kick of heat. Full of flavour, this dish is satisfyingly filling, too, with its chunky potato wedges.
Discover how to make Jamie’s peri peri chicken below and find plenty more ways to cook chicken plus loads more recipe inspiration on our dedicated food hub.
7 Ways: Easy Ideas for Every Day of the Week by Jamie Oliver is out now (Penguin Random House) |Was £26, now £13 on Waterstones
Jamie delivers seven new ways to cook each of the 18 ingredients we all buy regularly in his new book. Be inspired to serve up chicken breasts, salmon fillets, mince, eggs, broccoli and more in dishes that are tasty and nutritious.View Deal
- 7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss.
Jamie Oliver’s easy peri peri chicken
- Serves 6
- 2 onions
- 10 fresh mixed-colour chillies
- 1 bulb of garlic
- 2 tablespoons rose harissa
- 1 heaped teaspoon smoked paprika
- Red wine vinegar
- Olive oil
- 1 x 1.5kg free-range whole chicken
- 1.2kg potatoes
- 4 sprigs of mint
Preheat the oven to 180ºC. Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird. Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through. Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes. For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection. Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.