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.
Chicken & Ve’duja Traybake with Sprouts & Caper Salsa
Let the celebrations begin with our free-range British chicken, coated in fiery vegan 'nduja and roasted alongside golden potatoes, juicy peppers, sweet onions and festive Brussels sprouts. Drizzle with a zesty caper salsa and scatter with crunchy walnuts to complete the feast.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 20g capers (Water, Salt, Vinegar)
- 1 onion
- 20g walnuts (Nuts)
- 40g vegan 'nduja (use half) (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)
- 300g British Free Range chicken thighs
- 110g baby tomatoes
- 10 brussels sprouts
- 1 pepper
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 6 baby potatoes
Nutritional Information
Calories: 626
Protein: 39g
Carbs: 43g
Fat: 34g
Ingredients
- 20g capers (use half) (Water, Salt, Vinegar)
- 20g walnuts (use half) (Nuts)
- 1 onion (use half)
- 10 brussels sprouts
- 40g vegan 'nduja (use a quarter) (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)
- 150g British Free Range chicken thighs (use half)
- 110g baby tomatoes (use half)
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 6 baby potatoes
Nutritional Information
Calories: 634
Protein: 26g
Carbs: 69g
Fat: 28g
Chicken & Ve’duja Traybake with Sprouts & Caper Salsa
Let the celebrations begin with our free-range British chicken, coated in fiery vegan 'nduja and roasted alongside golden potatoes, juicy peppers, sweet onions and festive Brussels sprouts. Drizzle with a zesty caper salsa and scatter with crunchy walnuts to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a small bowl
Get the potatoes on
- Quarter the potatoes lengthways. Cut the onion into wedges
- Add both to the lined baking tray and toss with 1/2 tsp oil and a pinch of salt. Roast for 15 mins / air fryer 12 mins
Make the caper salsa
- Roughly chop the parsley and capers. Add both to the small bowl with 1 tbsp oil and the juice from the lemon (or to taste). Season with salt and pepper
- Thinly slice the pepper. Halve the sprouts
Roast the chicken
- After 15 mins / air fryer 12 mins, add the sliced pepper, sprouts and whole tomatoes to the potato tray. Lay the chicken thighs flat on top
- Spoon the half pack of vegan 'nduja over the chicken thighs (use less for less heat). Drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for a further 16 mins / air fryer 14 mins, until the chicken is cooked through and the potatoes are golden
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the roasted veg between bowls, topped with the chicken. Drizzle over the caper salsa and scatter with the walnuts
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