VEGAN ROASTS RECIPES RECIPES
VEGAN CHRISTMAS RECIPES | BBC GOOD FOOD
Serve up a plant-based feast with our vegan Christmas starters, mains, sides and desserts. Choose from nut roasts, Christmas puddings, pies and more.
Provided by Good Food team
Number Of Ingredients 1
HARISSA CHICKEN TRAYBAKE | CHICKEN RECIPES | JAMIE OLIVER ...
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it.
Total Time 59 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/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 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.
- 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.
Nutrition Facts : Calories 297 calories, FatContent 11.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 13.9 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.9 g salt, FiberContent 5.8 g fibre
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HARISSA CHICKEN TRAYBAKE | CHICKEN RECIPES | JAMIE OLIVER ...
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it.
From jamieoliver.com
Total Time 59 minutes
Calories 297 calories per serving
From jamieoliver.com
Total Time 59 minutes
Calories 297 calories per serving
- Preheat the oven to 180ºC/350ºF/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 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.
- 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.
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