Neven Maguire's Roast Nduja Chicken with Mediterranean Vegetables

INGREDIENTS

• 1 Simply Better Corn Fed Whole Chicken
• 1 Pack Simply Better Handmade Wild Garlic & Herb Ciabatta Stuffing
• 4 Tbsp. Simply Better Italian Nduja
• 1 Pack Simply Better Irish Charlotte Baby Potatoes
• 1 Carton Simply Better Roasted Mediterranean Vegetables with Aged Feta
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

DIRECTIONS

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Fill the cavity of the chicken with the stuffing, then using your fingers carefully separate the skin from the chicken breasts and smear in 3 tablespoons of the 'nduja paste. Smear the remaining tablespoon of 'nduja all over the chicken and season generously. Place the stuffed chicken in a roasting tray or dish and roast for 30 minutes.
2. Remove the chicken from the oven and tip in the baby potatoes, tossing them in the existing juices in the pan. Season them with salt and cover the top of the chicken loosely with foil to prevent it browning too much. Return to the oven for another 45 minutes until the chicken and potatoes are cooked through and tender.
3. Put the roast Mediterranean vegetables in for the last 30 minutes of cooking following the instructions on the packet.
4. Leave the chicken to rest for 20 minutes before carving and arranging on plates to serve. Put the crispy potatoes in a serving bowl and spoon over the Mediterranean vegetables with any juices left from the chicken, then put straight on the table and allow everyone to help themselves.