Creamy Roast Chicken with Nduja for a Flavorful Dinner
This dish boasts a perfect balance of richness and spice, ideal for weeknight meals or special family gatherings.
Servings: 4 servings
Equipment
- Roasting Pan
- Saucepan
- Meat Thermometer
- Mixing Bowl
Ingredients
Main Ingredients
- 1 whole Whole Chicken (about 4-5 pounds) Provides tender, juicy meat.
- 100 grams Nduja Spicy, spreadable salami for flavor.
- 1 cup Heavy Cream Adds creaminess to the sauce.
- 4 cloves Garlic, minced Enhances flavor.
- 2 tablespoons Olive Oil For roasting the chicken.
- 2 teaspoons Fresh Thyme Adds herbal notes.
- to taste Salt and Pepper Essential seasonings.
- 1 lemon Lemon Zest Adds brightness to the dish.
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry with paper towels.
- Season the chicken generously with salt and pepper.
- Combine the nduja and minced garlic in a bowl.
- Loosen the skin of the chicken and spread the nduja-garlic mixture under the skin.
- Drizzle olive oil over the chicken skin.
- Place the chicken in a roasting pan, breast side up.
- Roast the chicken for about 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).
- Prepare the creamy sauce by combining heavy cream, fresh thyme, and lemon zest in a saucepan.
- Simmer the sauce over low heat for about 10 minutes.
- Let the chicken rest for 10-15 minutes before carving.
- Drizzle the creamy nduja sauce over the carved chicken pieces.
- Garnish with additional fresh thyme if desired.
Notes
Consider adding vegetables to the roasting pan or experimenting with different herbs for variations.