Chicken & Cauliflower with 'Nduja
Serves 4·Added 5 May 2026 by Tom Melhuish
MainAutumnWinter
Ingredients
| 8 | good-sized skin-on bone-in chicken thighs, excess skin neatly trimmed | |
| 1 | medium | cauliflower(broken into florets) |
| 450g (1lb) | baby waxy potatoes(scrubbed, then halved or quartered, depending on size) | |
| 75g (2 3/4oz) | 'nduja(broken into nuggets) | |
| 6 | sprigs | thyme |
| 3 | tablespoons | olive oil |
| sea salt flakes and freshly ground black pepper | ||
| green salad, or bitter leaves(to serve) |
Method
1.Preheat the oven to 190°C fan (400°F), Gas Mark 6.
2.Put all the ingredients in a roasting tin or a broad, shallow casserole about 30cm (12in) across, season and toss around with your hands. The chicken should finish skin side up. Make sure the nuggets of 'nduja aren't lying on top, or they'll burn.
3.Roast for 40–45 minutes, turning everything over about 3 times during the cooking. The 'nduja partly melts and you need to ensure it gets well mixed in.
4.Towards the end of the cooking time, it's good to spoon the bits of 'nduja over the chicken, as it gives it a lovely colour. The potatoes should be tender when pierced with a sharp knife and the chicken cooked through. Serve with a green salad or bitter leaves.
Recipe Notes
AI · may be inaccurate
Substitutions
- cauliflower → red onion wedges (optional addition suggested in text)
Serving suggestions
- red onion wedges
Tips
The 'nduja should not be placed on top of the ingredients to prevent burning.
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