Jamie Oliver 5 Ingredients Couscous & Chicken Bake

This Jamie Oliver 5 Ingredients Couscous & Chicken Bake is the perfect blend of comfort and bold Mediterranean flavor. With juicy marinated chicken, roasted red peppers, sweet caramelized onions, and fluffy couscous all baked into one sizzling pan, it’s the kind of dish that brings everyone to the table fast. I made it on a weekend and it fed a hungry group effortlessly—and the leftovers were even better. (inspired by Jamie Oliver)

Ingredients Needed

• 1 x 460g jar roasted red peppers
• 2 x 200g tubs tzatziki
• 1kg chicken thighs and drumsticks, skin on, bone-in
• 4 red onions, peeled and quartered
• 300g couscous

How To Make Jamie Oliver 5 Ingredients Couscous & Chicken Bake

1. Marinate the Chicken:
   Blend the entire jar of roasted red peppers with one tub of tzatziki, a good pinch of sea salt, and black pepper. Pour the mixture over your chicken thighs and drumsticks, turning to coat. Cover and let it marinate in the fridge for at least 2 hours—overnight is even better for flavor.
2. Cook the Onions:
   Heat a tablespoon of olive oil in a 28cm ovenproof frying pan over medium heat. Add the quartered red onions and cook them for about 10 minutes, turning regularly until dark and gnarly. Remove and set them aside.
3. Brown the Chicken:
   In the same pan, add another splash of olive oil and cook the marinated chicken pieces for 10 minutes, turning occasionally to brown them nicely all over. Don’t worry about cooking them through—they’ll finish in the oven.
4. Roast the Chicken:
   Return the onions to the pan, along with any remaining roasted peppers. Mix gently, then transfer the whole pan to a preheated oven at 180°C (350°F) and roast for 25 minutes.
5. Prepare the Couscous and Finish the Dish:
   While the chicken roasts, place the couscous in a bowl, pour over just enough boiling water to cover, season with salt and pepper, and cover with a lid or plate. After 3 minutes, fluff it with a fork to separate the grains. Layer the couscous evenly over the chicken and gently press it down. Return to the oven for another 10 minutes until the top is lightly golden.
6. Serve:
   Dollop the remaining tub of tzatziki over the top and serve the dish straight from the pan. It’s rustic, hearty, and completely satisfying.

Why I Love This Recipe

This is one of those meals that feels super indulgent but is secretly so simple. The roasted red pepper and tzatziki marinade is genius—it gives the chicken richness and brightness all at once. And when that couscous bakes over the top and soaks up all the juices underneath? Magic. It’s ideal for feeding a crowd or making ahead for the week.

Recipe Tips

• Marinate overnight. It gives the chicken more time to soak in the flavors.
• Use skin-on, bone-in chicken. It keeps the meat moist and flavorful during roasting.
• Get the onions really dark. Don’t rush this step—they bring out that sweet, roasted depth.
• Fluff the couscous. Use a fork, not a spoon, to avoid clumps and keep the texture light.
• Press the couscous down gently. This helps form a slight crust for contrast.

How To Store & Reheat Leftovers

• In the Fridge: Store leftovers in an airtight container for up to 3 days. It’s great cold or warmed up.
• In the Freezer: Freeze the chicken and couscous separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: Best reheated in the oven at 180°C (350°F) for 15–20 minutes. For speed, you can microwave it, though the couscous won’t be as crisp.

FREQUENTLY ASKED QUESTIONS

• Can I use boneless chicken?
  You can, but it won’t be quite as juicy. Bone-in thighs and drumsticks hold flavor best in this recipe.
• What’s a good substitute for tzatziki?
  You can mix Greek yogurt with grated cucumber, lemon juice, garlic, and a touch of dill or mint for a quick homemade version.
• Can I make this ahead?
  Yes! Prep the whole dish the night before, then reheat in the oven when ready to serve.
• What can I serve with it?
  It’s complete on its own, but a green salad or some grilled vegetables would be perfect alongside.
• Can I use another grain instead of couscous?
  Yes! Try quinoa or bulgur wheat—but make sure it’s pre-cooked and fluffed before layering.

Nutrition Facts

• Calories: 790 kcal
• Fat: 30.2 g
• Saturated Fat: 9.8 g
• Protein: 53.2 g
• Carbohydrates: 81 g
• Sugars: 19.2 g
• Salt: 2.3 g
• Fibre: 8.3 g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Za’atar Chicken
• 5 Ingredients Chicken & Merguez Stew
• 5 Ingredients Lemon-tzatziki Chicken
• 5 Ingredients Garlic Chicken