Aisling Larkin's nduja chicken traybake: Today
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.
