Description
This Creamy Roast Chicken with Nduja is a deliciously rich and flavorful dinner option featuring a whole roast chicken infused with spicy nduja and garlic under its skin, roasted to perfection. The tender chicken is complemented by a luscious creamy sauce made with heavy cream, fresh thyme, and bright lemon zest, making for a comforting yet sophisticated meal that serves 4 to 5 people.
Ingredients
Scale
Chicken and Seasoning
- 1 whole whole chicken (about 4-5 pounds) – Provides tender, juicy meat.
- 2 teaspoons fresh thyme – Adds herbal notes.
- To taste salt and pepper – Essential seasonings.
- 1 lemon (zest only) – Adds brightness to the dish.
Nduja Mixture
- 100 grams nduja – Spicy, spreadable salami for flavor.
- 4 cloves garlic, minced – Enhances flavor.
Other Ingredients
- 1 cup heavy cream – Adds creaminess to the sauce.
- 2 tablespoons olive oil – For roasting the chicken.
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for roasting the chicken.
- Prepare Chicken: Pat the chicken dry thoroughly with paper towels to help the skin crisp up during roasting.
- Season Chicken: Season the chicken generously all over with salt and pepper for balanced flavor.
- Make Nduja Mixture: In a small bowl, combine the spicy nduja and minced garlic to create a flavorful paste.
- Apply Nduja Mixture: Carefully loosen the skin from the chicken breast and spread the nduja-garlic mixture evenly underneath for deep flavor infusion.
- Oil the Chicken: Drizzle olive oil over the chicken skin to help it brown nicely in the oven.
- Roast Chicken: Place the chicken breast side up in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Prepare Creamy Sauce: While the chicken roasts, combine heavy cream, fresh thyme, and lemon zest in a saucepan and simmer over low heat for about 10 minutes to develop flavors.
- Rest Chicken: Once roasted, let the chicken rest for 10-15 minutes to allow the juices to redistribute for moist meat.
- Serve: Carve the chicken and drizzle the creamy nduja sauce over the pieces. Garnish with additional fresh thyme if desired for a beautiful finish.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) to guarantee safety and tenderness.
- Loosening the skin gently helps to get the nduja flavor infused without tearing the skin.
- The creamy sauce can be prepared ahead and warmed gently before serving.
- Letting the chicken rest after roasting is crucial for juicy meat.
- For extra crisp skin, you can broil the chicken for the last 3-5 minutes of cooking, watching carefully to avoid burning.
