Nduja and Chicken Traybake with Baby Potatoes and Garlic Aioli

Mon, 23 February 2026

Nduja and Chicken Traybake with Baby Potatoes and Garlic Aioli

Ingredients

• 8 chicken thighs / 4 chicken fillet
• 1 tbsp Nduja paste or / & 1 tsp onion, garlic powder & smoked paprika
• 1.25 kg baby potatoes halved
• 1 fennel bulb sliced
• 3 peppers sliced
• 6 shallots
• 1 bulb garlic
• 150 g pitted olives black or green
• Olive oil salt, and pepper
• Juice 1/2 lemon
• Handful of fresh rocket leaves to serve
• Fresh parsley chopped (for garnish)
• Garlic aioli to serve
• Block of feta cheese

Instructions

1. Preheat oven to 200°C / 390°F.

2. Rub the chicken all over with the Nduja paste&/ or seasoning as above.

3. Toss the baby potatoes, fennel, peppers, onion, garlic and olives with olive oil, salt, and pepper; arrange in a single layer on a large roasting tray.

4. Place the chicken on top of the vegetables. Roast for 50–55 minutes until cooked through and golden.

5. Remove from the oven and let the chicken rest for a few minutes, then carve.

6. Serve the chicken with the tray-roasted vegetables and olives, sprinkle feta cheese, fresh parsley, and drizzle or serve alongside garlic aioli.

7. Scatter fresh rocket over the top just before serving for a vibrant, peppery finish & garnish with a wedge of lemon