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 Roast Potatoes & Caper Salsa
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 with a salty and tangy lemon salsa, rich with caper and parsley for the ultimate flavour punch!
High protein
Low sat fat
Serving size
Ingredients
- 20g capers (Water, Salt, Vinegar)
- 40g rocket
- 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
- 1 pepper
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 6 baby potatoes
Nutritional Information
Calories: 553
Protein: 36g
Carbs: 36g
Fat: 30g
Ingredients
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley (use half)
- 6 baby potatoes
- 1 unwaxed lemon (use half)
- 40g rocket (use half)
- 150g British Free Range chicken thighs
- 110g baby tomatoes (use half)
- 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)
- 1 pepper (use half)
Nutritional Information
Calories: 668
Protein: 39g
Carbs: 60g
Fat: 30g
Chicken & Ve'duja Traybake with Roast Potatoes & Caper Salsa
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 with a salty and tangy lemon salsa, rich with caper and parsley for the ultimate flavour punch!
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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
- Cut the potatoes into 1cm thick discs
- Add the potatoes to the lined baking tray and toss with 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 2 tsp olive oil and the juice from the lemon (or to taste). Season with salt and pepper
- Thinly slice the pepper
Roast the chicken
- After 15 mins / air fryer 12 mins, add the pepper 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 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 and rocket. Drizzle over the caper salsa
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