The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon
- 2 pepper
- 200g baby tomatoes
- 600g British Free Range chicken thighs
-
40g vegan 'nduja(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 4 large potatoes
- 25g honey
- 2 onion
- 80g mixed salad leaves
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 626Kcal |
| 429kJ | 2620kJ | |
| Fat | 4.4g | 27g |
| of which saturates | 1.2g | 7.5g |
| Carbohydrates | 9g | 57g |
| of which sugars | 2.7g | 17g |
| Protein | 6.4g | 39g |
| Salt | 0.14g | 0.86g |
| Fibre | 1.6g | 9.7g |
High protein
6 plants
Low sat fat
Ve'duja Chicken Traybake with Roast Potatoes, Rainbow Veg & Olive Salad
This easy traybake is bursting with flavour. Roast crispy potatoes and colourful tomatoes and peppers, alongside tender free-range British chicken thighs, coated in fiery vegan 'nduja. Then drizzle a salty and tangy lemon sauce, rich with olives and parsley for the ultimate flavour punch!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line 2 large baking trays with parchment paper
- Pull out a large bowl
Roast the potatoes
- Dice the potatoes into 2cm chunks, then place onto a lined baking tray, drizzle with 2 tsp oil and season with salt and pepper
- Roast for 15 mins
Get prepped
- Meanwhile, roughly chop half the olives and add to the large bowl with the juice from the lemon, one-third of the honey and 1 tbsp olive oil. Season with salt and pepper. Set your dressing aside
- Thinly slice the peppers. Cut each onion into 8 wedges
Bake the chicken
- After 15 mins, add the onion wedges to the potato tray. Toss with 1/2 tsp olive oil and a pinch of salt
- Lay the chicken thighs flat onto the other lined tray. Season, spread with the vegan 'nduja and drizzle with 1/2 tsp olive oil. Place the tomatoes and pepper alongside, tossing with 1 tsp olive oil, salt and pepper
- Roast all for 16 mins, until the chicken is cooked through and the veg has softened
Finish & plate up
- In the final 5 mins, drizzle the chicken with the remaining honey. Roast for the remaining time
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Add the salad leaves to the dressing and toss to coat
- Serve the chicken onto plates, with the potatoes, veg and salad alongside. Drizzle over any remaining dressing to finish
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