Recipe Method

Remove the chicken from the fridge and the packaging at least 1 hour before cooking.

Preheat the oven to 220˚C/200˚C Fan.

Season the chicken all over with salt & pepper.

Slice the potatoes and add them to a baking tray with oil, salt & pepper. Top with a few springs of thyme and the garlic cloves. Place the chicken on top and then rub with more oil.

Roast in the oven for 1 hour, basting after 20 and 40 minutes.

Remove the chicken from the oven. Place the chicken onto a separate plate to rest for 15 minutes. Add the potatoes to a baking paper lined baking tray and place in the oven for 20 minutes to crisp up (add a splash more oil if you like).

Now, you’re left with a tray of cooking juices from the chicken. Tear half (75g) of the nduja into the tray and then place over a low heat. Once the nduja starts to melt into the sauce, add a good splash of vinegar. Carefully add the resting juices from the chicken into the tray too. Mix well and keep warm. Season to taste.

Carve the chicken. To get maximum flavour, slice the chicken smaller than usual.

Place the carved chicken straight into the tray, remove from the heat and mix well.

Remove the potatoes from the oven and season well.

Serve up the chicken and potatoes with whatever else you fancy.