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Whole Roast Chicken with Nduja and Tomatoes

Succulent roast chicken, from the herb butter that is under the skin, with a roast tomato and nduja sauce, deep burnt orange in colour . Rich and a little spicy
 

Whole Roast Chicken with Nduja and Tomatoes

This dish is packed with flavor, thanks to a buttery herb blend and a quick 5-minute sauce. Perfect for a satisfying roast with minimal effort.

Ingredients

For the Butter Mixture:

  • 50g very soft butter
  • Zest of 1/2 a lemon
  • 1 clove garlic (or 2 if small), minced
  • Freshly cracked black pepper
  • 1 teaspoon fresh rosemary, finely chopped

For the Chicken:

  • 1 whole chicken (spatchcocked by cutting out the backbone and pressing down to flatten)
  • Salt and pepper, to season
  • 250g cherry tomatoes

For the Sauce:

  • 1 tablespoon nduja
  • 150ml chicken stock
  • 1 heaping tablespoon sour cream,or creme cheese or even cream any are good! 

Instructions

Step 1: Make the Herb Butter

  • In a small bowl, mix the softened butter, lemon zest, minced garlic, cracked black pepper, and chopped rosemary until well combined.

Step 2: Prep and Butter the Chicken

  • Season the chicken generously with salt and pepper.
  • Gently separate the skin from the meat by slipping your fingers underneath, then spread the herb butter under the skin. Press down to spread it evenly.

Step 3: Roast the Chicken

  • Preheat your oven to 190°C (375°F).
  • Place the buttered chicken in a roasting tray and cook for 20 minutes.

Step 4: Add Tomatoes

  • After 20 minutes, add the cherry tomatoes to the tray around the chicken. Roast for an additional 40 minutes or until the chicken is golden and cooked through.

Step 5: Rest the Chicken and Make the Sauce

  • Once cooked, remove the chicken from the tray and let it rest.
  • Place the tray with the juices back on the stove over medium heat.
  • Add the nduja, breaking it down into the pan juices, then pour in the chicken stock and stir in the sour cream. Simmer for 3-4 minutes until the sauce thickens slightly.

Step 6: Serve

  • Slice the chicken and serve with the roasted tomatoes and a generous spoonful of the nduja sauce.

This whole roast chicken is simple, succulent, and absolutely packed with flavor. Perfect for a quick but impressive weeknight dinner!

Enjoy

Del x

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