'Nduja Roast Chicken : Spice Up Your Sunday with Carluccio's!

Here at Carluccio's, we believe in bringing you the vibrant, authentic flavours of Italy, and today we've got a dish that's going to ignite your taste buds: our incredible 'Nduja Roast Chicken. This isn't just a Sunday roast; it's a flavour explosion that's surprisingly simple to achieve.

First, let's talk about the star of the show – 'nduja. You might have seen this fiery red spreadable salami popping up on menus and in delis, and for good reason! Hailing from Calabria in southern Italy, 'nduja (pronounced en-DOO-ya) is a cured sausage made with pork, a generous amount of Calabrian chillies, and a touch of salt. It's then smoked, which gives it a rich, complex flavour and a truly unique texture – it's soft enough to spread, but packed with an incredible, lingering heat. Traditionally, it was a way to use up all parts of the pig, and the high chilli content also acted as a natural preservative. Today, it's celebrated for its intense savouriness and piquant kick, adding a wonderful depth to everything from pasta dishes to pizzas, and now, our sensational roast chicken!

The beauty of 'nduja is how it melts and infuses its spicy, porky goodness into whatever it touches. When rubbed onto a chicken, it creates a crispy, flavourful skin and keeps the meat incredibly juicy. So, gather your ingredients, put on some Italian tunes, and let's get cooking!

Carluccio's 'Nduja Roast Chicken

Yields: 4 servings Prep time: 15 minutes Cook time: 1 hour 15 minutes (approx.)

Ingredients:

• 1 whole chicken (approx. 1.5 - 1.8 kg)

• 3 tbsp 'nduja, softened at room temperature

• 1 tbsp olive oil

• 2 lemons, halved

• 4-5 sprigs of fresh rosemary

• 4-5 sprigs of fresh thyme

• 2 large red onions, cut into wedges

• 4 cloves garlic, unpeeled and lightly crushed

• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven: Get your oven nice and hot – 200°C (180°C fan/Gas Mark 6).

2. Prepare the chicken: Pat the chicken dry with paper towels. This helps achieve that lovely crispy skin.

3. 'Nduja magic: In a small bowl, mix the softened 'nduja with the olive oil. Now, get your hands in there! Gently loosen the skin over the chicken breasts and thighs, and carefully spread about half of the 'nduja mixture directly onto the meat under the skin. This is where a lot of the flavour will infuse!

4. Flavour boost: Rub the remaining 'nduja mixture all over the outside of the chicken. Season generously with salt and pepper.

5. Aromatic stuffing: Stuff the chicken cavity with one of the halved lemons, a few sprigs of rosemary, and a few sprigs of thyme.

6. Roasting tray assembly: Place the red onion wedges and crushed garlic cloves in the bottom of a large roasting tray. Lay the remaining lemon half, rosemary, and thyme on top of the onions.

7. Roast away! Place the prepared chicken on top of the onions and herbs in the roasting tray.

8. Into the oven: Roast for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a skewer in the thickest part of the thigh. For extra crispiness, you can increase the oven temperature to 220°C for the last 10-15 minutes.

9. Rest and serve: Once cooked, remove the chicken from the oven, transfer it to a carving board, and cover loosely with foil. Let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavourful result.

10. Serve: Carve the chicken and serve with the roasted onions and any delicious pan juices. We love it with some crispy roast potatoes or a simple green salad.

Don't Let Those 'Nduja Chicken Leftovers Go to Waste!

One of the best things about a roast chicken is the potential for delicious leftovers. Our 'Nduja Roast Chicken is no exception. The spicy, savoury chicken is incredibly versatile:

• Spicy Chicken Salad: Shred any remaining chicken meat and mix it with a dollop of mayonnaise (or a lighter Greek yogurt dressing), finely chopped celery, red onion, and a squeeze of lemon juice. Serve on crusty bread, in lettuce cups, or simply as a side salad.

• Crispy Air Fryer Revival: If you have bigger pieces of chicken, the air fryer is your best friend! Pop the leftover chicken pieces into the air fryer at 180°C for 8-10 minutes, flipping halfway. This will crisp up the skin beautifully and heat the meat through without drying it out. Perfect for a quick and satisfying lunch!

• 'Nduja Chicken Pasta: Shred the chicken and toss it through a simple pasta dish with some cherry tomatoes, fresh basil, and a drizzle of olive oil. The 'nduja flavours will meld perfectly with the pasta.

• Spicy Chicken & Veggie Bake: Combine shredded chicken with leftover roasted vegetables, a tomato and basil sauce, and a sprinkle of cheese, then bake until bubbling and golden.

So next time you're planning a Sunday feast, think Carluccio's 'Nduja Roast Chicken. It's a taste of Calabria, a hug of warmth, and a guaranteed crowd-pleaser that will have everyone asking for more! Buon appetito!