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Nduja Spatchcock Chicken

Cobble Lane’s Spicy Nduja paste takes all the hard work out of a roast. Served with buttery potatoes and garlic mayo, this dish is one of the best.

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Method

  • 1.Pre-heat your oven to 180°C. Pop your potatoes in a pot of cold water with a large pinch of salt. Bring to a boil and cook for 10 mins until the potatoes are just fork-tender.
  • 2.In a bowl, add in your smoked paprika, the juice of a lemon, 2 tbsp olive oil, ½ tsp salt and pepper. Mix well and grate in 3 cloves of garlic.
  • 3.Place your remaining garlic cloves with the peel in foil, drizzle them in olive oil and add a pinch of salt. Close the foil packet so it's tightly sealed.
  • 4.Using a spoon, separate the skin from the chicken and stuff the chicken with the 'nduja paste.
  • 5.Rub the outside of the chicken with the paprika mix.
  • 6.Pour the potatoes into a baking dish and add in your dried thyme, a large glug of oil, salt and pepper. Rub that seasoning into them well and smash the potatoes with the back of a saucepan.
  • 7.Place your chicken on top of your potatoes and roast in the oven for 1 hour or until cooked through. Meanwhile, finely chop your parsley.
  • 8.Once the chicken is roasted, remove the garlic from the foil and blend it with the mayo. Mix in half of the parsley and a pinch of salt. Serve by sprinkling on the remaining chopped parsley and drizzling some of your roasted garlic mayo on top with those delicious roasty juices.

Ingredients

  • 1 whole spatchcock chicken (about 2kg)
  • 1kg baby potatoes
  • 2 tsp smoked paprika
  • 1 lemon
  • 1 bulb garlic
  • 200g Nduja
  • 1 tsp dried thyme
  • A small handful of parsley
  • 200g mayonnaise
  • Olive oil
  • Salt & pepper

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