Dukkah roast chicken and smashed aubergine Recipe Inspired by Jamie Oliver
I’ve admired Jamie Oliver’s generous, big-platter style for years, so I was eager to cook his Dukkah roast chicken and smashed aubergine at home. It looks celebratory, yet the work is mostly thoughtful tray preparation followed by an unhurried roast, which made it a satisfying weekend project rather than a frantic showpiece. The chicken comes out deeply golden and perfumed with tart pomegranate, salty preserved lemon, chilli and rosemary. Honey helps the nutty dukkah cling at the end, while the soft aubergine is sharpened with tahini, lemon and parsley. Sweet sage-roasted squash and fluffy oregano couscous catch every spoonful of the savoury pan juices. The most useful lesson for me was to trust the visual cues. The aubergine skins should be thoroughly blackened and the centres almost collapsed; that is what gives the mash its silky body. I also found the halfway baste and full 30-minute rest essential: one builds colour and keeps the bird glossy, while the other lets the meat settle without losing the fragrant juices needed for serving. I like bringing the whole arrangement to the table on one broad platter, with jewel-like pomegranate seeds scattered over the warm colours. It feeds six generously and has the relaxed abundance of a proper family roast, but the preserved lemon, dukkah and tahini make every forkful feel fresh and distinctive.
Foodmitrecipe
Per 1 serving (one-sixth of the recipe)
Nutrition for Dukkah roast chicken and smashed aubergine
- Saturated fat
- 4.6 g
- Fiber
- 12.5 g
- Sugars
- 17.2 g
- Sodium
- 1200 mg
Estimated values. Nutrition values are approximate. More precise calculations will be added in a future update.
How to make Dukkah roast chicken and smashed aubergine
Dukkah roast chicken
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Step 1
Make the pomegranate marinade
Heat the oven to 180°C/350°F/gas 4 and choose a roasting tray that holds the chicken fairly closely. Cut one pomegranate in half and press all the juice from both halves into the tray, catching and removing any seeds. Stir in 1 tablespoon of olive oil. Split the preserved lemons, remove their seeds and chop them finely. Roughly chop the chilli, strip the leaves from the rosemary and add everything to the tray with sea salt and black pepper.
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Step 2
Coat the chicken
Place the whole chicken in the prepared tray. Turn and rub it thoroughly in the pomegranate mixture, working the chopped lemon, chilli and rosemary over the breast, legs, underside and folds around the joints. Leave the coated bird in its tray while you prepare the aubergines and squash.
Smashed aubergine
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Step 3
Prepare the aubergines and garlic
Pierce each whole aubergine in several places so steam can escape during roasting. Put them in a second roasting tray with the entire unpeeled bulb of garlic. Keep the aubergines and garlic whole at this stage; they will roast beside the chicken and be finished after their centres have become completely soft.
Sage-roasted squash
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Step 4
Cut and season the squash
Scrub the squash well and leave the edible skin in place. Carefully halve each squash, scoop out the seeds and cut the flesh into thick crescent-shaped wedges. Transfer them to a large third roasting tray. Add the sage leaves, 2 tablespoons of olive oil, sea salt and a generous amount of black pepper, then toss until coated. Turn the wedges so their cut sides face upward.
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Step 5
Begin roasting all three trays
Pour 150 ml of water into the chicken tray, keeping it around the bird rather than washing the seasoning from its skin. Put the chicken, aubergine and squash trays into the hot oven together. Roast for 40 minutes, allowing the chicken juices to collect and the vegetables to begin softening and colouring.
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Step 6
Baste and finish the roast
After 40 minutes, spoon the liquid from the bottom of the chicken tray over the bird. Return everything to the oven for another 40 minutes. At the end of the full 1 hour 20 minutes, the chicken should be golden and cooked all the way through, the aubergine skins should be blackened and blistered with collapsed, soft centres, and a knife should slide easily into the tender squash.
Oregano couscous and final assembly
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Step 7
Steam the couscous
When the roasted components are nearly done, put the couscous in a heatproof bowl. Add the oregano, a small pinch of sea salt and a light drizzle of extra virgin olive oil. Pour in only enough boiling water to cover the grains, immediately cover the bowl with a plate and leave it undisturbed until the water has been absorbed. Remove the plate and loosen the swollen grains with a fork.
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Step 8
Rest the chicken
Remove the chicken and both vegetable trays from the oven. Leave the chicken in its roasting tray for a full 30 minutes so the meat can settle while remaining in contact with the aromatic cooking juices. Keep every drop of liquid in the tray, as it will be spooned over the completed platter.
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Step 9
Scoop and crush the aubergine
Split the roasted aubergines lengthways. Scoop their very soft flesh into a large bowl and discard the charred skins. Separate the roasted garlic cloves and press their mellow flesh from the papery skins into the same bowl. Break up and crush the aubergine and garlic together, keeping a little texture rather than blending them smooth.
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Step 10
Season the smashed aubergine
Mix the tahini into the warm aubergine, then squeeze in the juice of the lemon. Finely chop the flat-leaf parsley, including its tender stalks, and stir it through with 1 tablespoon of extra virgin olive oil. Taste carefully and adjust with sea salt and black pepper until the richness of the tahini and garlic is balanced by the lemon.
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Step 11
Build the serving platter
Spread the fluffed couscous over a large platter and spoon the smashed aubergine on top. Set the rested whole chicken over the centre, drizzle its skin with the runny honey and scatter over all the dukkah. Arrange the roasted squash around the outside. Halve the second pomegranate, knock the seeds from one half over the chicken and reserve the unused half. Finish by spooning the fragrant juices from the chicken tray over and around the platter.
Let the aubergine skins become dramatically dark before testing the centres; if the flesh has not slumped and softened completely, the finished mash will be spongy rather than silky.
Dukkah roast chicken and smashed aubergine, ready to serve
Serving ideas for Dukkah roast chicken and smashed aubergine
Choose a presentation that fits the occasion, from relaxed sharing to individual plates.
Shared family platter
For the presentation closest to the way I served it, spread the oregano couscous across a wide, shallow ceramic platter and spoon the smashed aubergine slightly off-centre. Set the whole chicken on top, then tuck squash wedges around it in loose clusters rather than a rigid ring. Finish with the honey, dukkah and pomegranate seeds at the table, and bring the tray juices in a small warm jug so everyone can add more. This suits a relaxed family dinner where carving and passing the sides are part of the occasion.
Carved weekend lunch
For a weekend lunch, carve the rested chicken before carrying it out and arrange the breast slices and leg pieces over a long bed of couscous. Spoon the aubergine in two generous mounds and alternate the squash wedges around the edge so every guest can reach each component. Scatter the pomegranate and dukkah just before serving to keep their texture distinct. A large wooden board beneath the platter and simple bowls for extra juices make the meal feel abundant but easy to share.
Individual dinner plates
To make individual plates, start with a low mound of couscous and drag a spoonful of smashed aubergine alongside it, leaving both textures visible. Add a portion of chicken and two or three squash wedges, then spoon the pan juices over the couscous rather than drowning the dukkah coating. Finish each plate with a small pinch of pomegranate seeds and any loose dukkah from the platter. Warm, plain dinner plates keep the roast hot and let the bronze, green and ruby colours do the visual work.
Let’s cook Dukkah roast chicken and smashed aubergine together
Check off your ingredients, follow each step, and start the timers when you are ready.
Get everything ready
Dukkah roast chicken
Smashed aubergine
Sage-roasted squash
Oregano couscous and final assembly
Step-by-step with timers
Dukkah roast chicken
Make the pomegranate marinade
Heat the oven to 180°C/350°F/gas 4 and choose a roasting tray that holds the chicken fairly closely. Cut one pomegranate in half and press all the juice from both halves into the tray, catching and removing any seeds. Stir in 1 tablespoon of olive oil. Split the preserved lemons, remove their seeds and chop them finely. Roughly chop the chilli, strip the leaves from the rosemary and add everything to the tray with sea salt and black pepper.
Coat the chicken
Place the whole chicken in the prepared tray. Turn and rub it thoroughly in the pomegranate mixture, working the chopped lemon, chilli and rosemary over the breast, legs, underside and folds around the joints. Leave the coated bird in its tray while you prepare the aubergines and squash.
Smashed aubergine
Prepare the aubergines and garlic
Pierce each whole aubergine in several places so steam can escape during roasting. Put them in a second roasting tray with the entire unpeeled bulb of garlic. Keep the aubergines and garlic whole at this stage; they will roast beside the chicken and be finished after their centres have become completely soft.
Sage-roasted squash
Cut and season the squash
Scrub the squash well and leave the edible skin in place. Carefully halve each squash, scoop out the seeds and cut the flesh into thick crescent-shaped wedges. Transfer them to a large third roasting tray. Add the sage leaves, 2 tablespoons of olive oil, sea salt and a generous amount of black pepper, then toss until coated. Turn the wedges so their cut sides face upward.
Begin roasting all three trays
Pour 150 ml of water into the chicken tray, keeping it around the bird rather than washing the seasoning from its skin. Put the chicken, aubergine and squash trays into the hot oven together. Roast for 40 minutes, allowing the chicken juices to collect and the vegetables to begin softening and colouring.
Baste and finish the roast
After 40 minutes, spoon the liquid from the bottom of the chicken tray over the bird. Return everything to the oven for another 40 minutes. At the end of the full 1 hour 20 minutes, the chicken should be golden and cooked all the way through, the aubergine skins should be blackened and blistered with collapsed, soft centres, and a knife should slide easily into the tender squash.
Oregano couscous and final assembly
Steam the couscous
When the roasted components are nearly done, put the couscous in a heatproof bowl. Add the oregano, a small pinch of sea salt and a light drizzle of extra virgin olive oil. Pour in only enough boiling water to cover the grains, immediately cover the bowl with a plate and leave it undisturbed until the water has been absorbed. Remove the plate and loosen the swollen grains with a fork.
Rest the chicken
Remove the chicken and both vegetable trays from the oven. Leave the chicken in its roasting tray for a full 30 minutes so the meat can settle while remaining in contact with the aromatic cooking juices. Keep every drop of liquid in the tray, as it will be spooned over the completed platter.
Scoop and crush the aubergine
Split the roasted aubergines lengthways. Scoop their very soft flesh into a large bowl and discard the charred skins. Separate the roasted garlic cloves and press their mellow flesh from the papery skins into the same bowl. Break up and crush the aubergine and garlic together, keeping a little texture rather than blending them smooth.
Season the smashed aubergine
Mix the tahini into the warm aubergine, then squeeze in the juice of the lemon. Finely chop the flat-leaf parsley, including its tender stalks, and stir it through with 1 tablespoon of extra virgin olive oil. Taste carefully and adjust with sea salt and black pepper until the richness of the tahini and garlic is balanced by the lemon.
Build the serving platter
Spread the fluffed couscous over a large platter and spoon the smashed aubergine on top. Set the rested whole chicken over the centre, drizzle its skin with the runny honey and scatter over all the dukkah. Arrange the roasted squash around the outside. Halve the second pomegranate, knock the seeds from one half over the chicken and reserve the unused half. Finish by spooning the fragrant juices from the chicken tray over and around the platter.
The story behind Dukkah roast chicken and smashed aubergine
Recipe notes by Sophie
Why I wanted to cook it
Jamie Oliver’s recipes are often the ones I choose when I want a roast to feel sociable rather than formal. I was drawn to this one because the familiar whole chicken is surrounded by ingredients I already love—preserved lemon, tahini, dukkah and pomegranate—without losing the comfort of squash and couscous. Cooking it confirmed why I enjoy his food so much. Each tray has a clear job, but everything eventually meets on the same platter. The kitchen smelled first of rosemary and citrus, then of sage and toasted spices, and the finished spread felt generous without requiring fussy last-minute work.
Learning to trust the aubergine
The stage that changed the dish for me was the aubergine. My instinct was to worry when the skins grew dark, but waiting until they were blistered and the fruit had slumped made the flesh soft enough to crush with a spoon. The whole garlic bulb mellowed in the same heat, so its cloves squeezed out creamy rather than sharp. Once tahini, lemon, parsley and olive oil went in, the mixture became lush but still bright. That contrast against the couscous was more important than I expected, and it is the doneness cue I would watch most closely next time.
The platter coming together
I loved the way the final minutes turned four simple components into one coherent meal. The rested chicken went over the couscous and aubergine, the squash filled the rim, and the honey gave the dukkah a surface to cling to. Pomegranate seeds brought acidity and crunch, while the juices from the chicken tray linked the whole plate together. At the table I carved the bird over the platter so the couscous caught even more of those juices. It ate like a classic family roast in structure, but the citrus, sesame and warm spice kept it lively.