Ingredients
Roast nduja-spiced chicken 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.
- 1.5kg Chicken thighs & fillets
- 1 tbsp Nduja paste
- 1.25 kg baby potatoes halved
- 1 fennel bulb sliced
- 3 peppers sliced
- 2 red onions
- 150g pitted olives black or green
- Olive oil salt, and pepper
- Fresh gremolata lemon zest + parsley + garlic
- Handful of fresh rocket leaves to serve
- Fresh herbs chopped (for garnish) ( parsley & dill are my two favourites)
- 100g feta cheese
- Garlic aioli to serve
Simple Roast Garlic Aioli
- 200g good-quality mayonnaise
- 1 small roasted garlic clove (about 3g), mashed
- 15g lemon juice
- 1–2g salt, to taste
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 with a dollop of garlic aioli.
- Scatter fresh rocket over the top just before serving for a vibrant, peppery finish.
Simple Roast Garlic Aioli
- Put everything in a bowl and mix until smooth.
- Taste and adjust seasoning if needed.
