Baking, Dessert
Nduja Spatchcock Chicken Traybake
Golden, spicy Nduja-spiced chicken roasted on a tray of baby potatoes, fennel, peppers, and olives, finished with fresh gremolata, parsley, and a handful of peppery rocket. Served with creamy garlic aioli, it’s a vibrant, flavour-packed weeknight or weekend feast that’s simple to prepare but full of wow factor.
Ingredients
- 1 whole spatchcock chicken approx. 1.5kg
- 1 tbsp Nduja paste
- 1.25 kg baby potatoes halved
- 1 fennel bulb sliced
- 3 peppers sliced
- 150 g pitted olives black or green
- Olive oil salt, and pepper
- Fresh gremolata lemon zest + parsley + garlic
- Handful of fresh rocket leaves to serve
- Fresh parsley chopped (for garnish)
- Dunnes Stores garlic aioli to serve
Method
- Preheat oven to 200°C / 390°F.
- Rub the chicken all over with the Nduja paste.
- Toss the baby potatoes, fennel, peppers, and olives with olive oil, salt, and pepper; arrange in a single layer on a large roasting tray.
- Place the chicken on top of the vegetables. Roast for 50–55 minutes until cooked through and golden.
- Remove from the oven and let the chicken rest for a few minutes, then carve.
- Serve the chicken with the tray-roasted vegetables and olives, sprinkle with gremolata and fresh parsley, and drizzle or serve alongside Dunnes Stores garlic aioli.
- Scatter fresh rocket over the top just before serving for a vibrant, peppery finish.
Latest recipes
You might also like ...
Main Course
Mushroom, Kale & Vintage Gouda Tart
Baking, Dessert
Raspberry & Pistachio Bakewell Tart
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.