Crispy rosemary and garlic chicken thighs baked with spicy Calabrian ’nduja and finished with a bright gremolata of parsley, lemon zest and garlic. This simple, flavour-packed dish is perfect with roast potatoes or grilled vegetables.
’Nduja is an intensely flavoured, spreadable Calabrian salami that adds a smoky, spicy hit to many dishes. I often use it in pasta sauces, as a pizza topping, or spooned over burrata for a bold starter. For this recipe, spread softened ’nduja over the chicken skin in the final stage of cooking so it melts without burning, then top with a fresh gremolata made from parsley, lemon and garlic.
You can usually find ’nduja in Italian delis or online. If you don’t use the whole jar or tube, freeze any leftovers for future recipes.
Ingredients
’Nduja consistency
’Nduja is usually soft but sometimes firm. To make it easy to spread, mash it in a bowl with about 1 tablespoon of hot water and a fork until it becomes paste-like. Add another tablespoon if necessary.
Note: if your ’nduja comes jarred it will likely already be loose and won’t need thinning.
Serving suggestions
This chicken pairs well with Italian roast potatoes, roasted or grilled vegetables such as zucchini and peppers, and a simple arugula salad dressed with lemon and Parmigiano.
More ’Nduja recipes to try
Breakfast
’Nduja Eggs in Purgatory (Eggs in Tomato Sauce)
Pasta
Creamy ’Nduja Pasta with Baby Spinach
Pizza
’Nduja Pizza with Burrata, Parmesan and Basil
Fish & Seafood
Scallops with ’Nduja Garlic Butter
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’Nduja Baked Chicken
By Emily
Ingredients
- 8 chicken thighs (1.4kg / 3lbs)
- 55 g (2 oz) ’nduja
- 2 sprigs rosemary, finely chopped
- 4 cloves garlic (3 for roasting, 1 for gremolata)
- 1 large handful fresh parsley (about ½ cup)
- Zest of ½ lemon
- Olive oil
- Salt
Instructions
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Preheat the oven to 190°C / 375°F fan (210°C / 410°F static).
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Place the chicken in a large roasting tray and season both sides with salt. Scatter the chopped rosemary over the chicken and add 3 garlic cloves, skins on. Drizzle with olive oil and rub over the skin. Bake for 35 minutes.
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While the chicken cooks, place the ’nduja in a bowl with 1 tablespoon of hot water and mash with a fork until spreadable. Add another tablespoon if needed. (Jarred ’nduja may already be loose.)
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Remove the chicken from the oven and spread the softened ’nduja over the skin. Return to the oven for another 10 minutes. Remove and let the chicken rest while you make the gremolata.
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Finely chop the parsley, the remaining peeled garlic clove and the lemon zest together on a chopping board. Sprinkle the gremolata over the chicken and serve.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- When I use canned or jarred tomatoes I prefer well-known brands for consistent flavour.
- Vegetables are assumed medium unless noted.
- All recipes are developed using a fan (convection) oven unless otherwise specified.
- Nutrition values are automatically calculated and are approximate.
Nutrition
Carbohydrates: 2 g |
Protein: 38 g |
Fat: 39 g
Nutrition information is approximate and should be used as a guideline.