I wasn’t planning to fall in love with a chicken recipe this week… and yet here we are.
Jamie Oliver’s combo of juicy chicken, smoky harissa, sweet roasted peppers, and a handful of fresh mint? It’s one of those dishes that just works. The flavors are bold, summery, a little spicy — but totally balanced.

This isn’t the kind of thing I make every night, but wow — when I do, I remember why cooking can feel like magic. And the leftovers (if there are any)? Even better cold. Might just have to make this a weekly thing.

Ingredients:

2 large chicken breasts or 4 chicken thighs (boneless, skin-on or skinless)
2 tbsp harissa paste
1 tbsp olive oil
2 red bell peppers, sliced
1 small red onion, sliced (optional, for more depth)
Salt & pepper to taste
A handful of fresh mint leaves
Juice of ½ a lemon
Optional: a spoon of Greek yogurt or labneh for serving
Optional: flatbread or rice on the side

Instructions:

In a bowl, mix harissa paste, olive oil, salt, and pepper. Rub it all over the chicken. Let it sit for at least 30 minutes — or even better, overnight in the fridge. Trust me, it’s worth it.
Preheat your oven to 200°C (390°F). Spread sliced peppers (and onions, if using) on a baking tray, drizzle with olive oil, season lightly, and roast for about 20 minutes.
Heat a pan (grill pan works great!) over medium-high heat. Cook the chicken for 6–7 minutes on each side until beautifully charred and fully cooked through. If you’re using thighs, you can pop them in the oven for a few extra minutes after searing.
Serve the chicken over the roasted peppers, scatter with torn fresh mint leaves, and finish with a squeeze of lemon. Add a dollop of yogurt or labneh for that cool, creamy contrast.

This dish has everything — smoky, spicy chicken, sweet and soft peppers, and that hit of fresh mint that makes it taste like summer on a plate. It’s also fantastic cold the next day (if you have any leftovers). Wrap it in a flatbread, toss into a salad, or just snack straight from the fridge.