Chicken ‘nduja bake – This one-pan spicy roasted chicken with potatoes and chickpeas is a surefire winner for any weeknight. Thanks to the addition of ‘nduja sausage, this recipe elevates your dinner to new heights. With minimal prep time, bursting with flavor and requiring almost no cleanup, this recipe has everything you need for a stress-free meal.
For more irresistible one pot chicken dinners, try my Crispy Za’atar Potatoes with Chicken, One Skillet Salmon with Lemon Orzo or One Pot Creamy Chicken and Rice.
Why you’ll love this spicy chicken and potato bake recipe
- Minimal Prep, Maximum Flavor: This spicy roasted chicken dish is a perfect match for those evenings when you crave a mouthwatering one-pan meal with a twist.
- Deliciousness Defined: If you’re already a fan of bone-in, skin-on chicken thighs, you know just how incredibly delicious and succulent they can be. This easy baked chicken recipe perfectly marries crispy skin with tender, juicy meat, making it the ultimate chicken dinner experience.
- Hands-Off Cooking: Once the chicken is in the oven, there’s no need to fuss over flipping or rotating the pan. Simply set it and forget it!
- Foolproof: Unlike chicken breasts, which can easily dry out, chicken thighs are forgiving and difficult to overcook. You can trust that each bite will be moist and flavorful.
- Customizable Spice Levels: Whether you’re craving a subtle kick or a fiery flavor explosion, this recipe has you covered. Start with 1 tablespoon ‘nduja for a gentle heat, add more for a spicier sauce, and go all in with 4 or 5 tablespoons if you’re after a sweat-inducing experience. Adjust to your taste and enjoy!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
The best chicken pieces to use for this chicken ‘nduja bake
The ideal chicken pieces for this chicken ‘nduja bake are bone-in/skin-on chicken thighs. Not only are they juicy, flavorful and budget-friendly, but their higher fat content ensures they stay moist and succulent throughout cooking, avoiding any risk of dryness. If you tend to worry about overcooking your chicken, thighs are a reliable option. Their rich flavor also adds depth to the dish. Alternatively, chicken legs and drumsticks work well too, offering similar flavor and texture.
Buying and substitutions for ‘nduja
‘Nduja is a fiery, spreadable pork salumi originating from Italy’s Calabria region, made with pork meat, including fatty cuts like shoulder or belly, blended with spices such as hot red peppers and salt. Known for its intense heat and rich flavor, ‘nduja is a beloved ingredient in Italian cuisine, often used as a spread on bread or incorporated into dishes to add a punch of flavor. Its versatility extends to stews, sauces, pizza, vegetables and pasta.
Commercially produced ‘nduja, vacuum-sealed or sold in jars, can keep for several weeks to a few months when refrigerated correctly. You can typically find ‘nduja in well-stocked grocery stores, Italian delis or online retailers.
If you can’t find ‘nduja, several substitutes can provide a similar spicy kick. Options include spicy chorizo, spicy Italian sausage, pepperoni, red pepper flakes or sambal oelek. Additionally, if you stumble upon Calabrian chili paste, it serves as an excellent alternative.
Chicken ‘nduja bake ingredients
- Chicken Thighs: Optimal for achieving juicy, tender results, the bone and skin act as natural barriers, safeguarding the lean meat from overcooking and drying out. Drumsticks or chicken legs make suitable alternatives.
- ‘Nduja: This spicy salami infuses the dish with a fiery kick. Adjust the quantity to suit your spice tolerance, starting with 1 tablespoon for a milder flavor and increasing for a spicier kick while ensuring you savor the distinctive ‘nduja taste.
- Potatoes: Whether peeled or unpeeled, opt for baby potatoes or varieties like Yukon Gold or Fingerling. Larger potatoes should be halved for even cooking.
- Chickpeas: Substitute with cannellini beans if desired.
- Unsalted Butter and Olive Oil: Combined for frying the chicken to crispy-skinned perfection. The dual use enhances flavor and prevents burning—using only butter risks scorching.
- Onion and Garlic: Essential aromatic foundations for depth of flavor.
- Seasoning: A harmonious blend of salt, black pepper, sweet paprika, garlic powder and dried thyme.
- Chicken Broth: Utilized for deglazing the skillet and forming the base of the pan sauce.
- Tomato Paste: Adds a hint of tomato richness.
- Parmesan: Alternatively, Grana Padano or Pecorino may be used to impart savory depth.
What to serve with spicy ‘nduja chicken
- Flatbread
- Roasted vegetables
- A big side salad
- Refreshing cucumber tomato salad
- Creamy cucumber salad
How to store chicken ‘nduja bake
- Make ahead: You can prepare the steps 1 to 7. Cool completely, cover and store in the refrigerator. Remove from fridge 30 minutes before baking, preheat the oven in the meantime, then follow from step 8.
- Fridge: Leftovers will keep stored in airtight containers for up to 2 days.
- Freezer: Cool completely, then freeze portion sizes in airtight containers. Thaw overnight in the fridge, then reheat, preferably in the oven at 325°F/160°C until heated through.
Chicken ‘Nduja Bake
Ingredients
- 8 chicken thighs - bone-in/skin-on
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 brown onion - finely chopped
- 6 garlic cloves - minced
- 2 tbsp 'nduja sausage - less or more to taste
- 4 tbsp tomato paste
- 1 tsp dried thyme
- 1 cup chicken broth
- ¼ cup grated Parmesan
- 14 ounces chickpeas - drained
- 14 ounces baby potatoes - peeled or unpeeled, larger halved
Instructions
- Preheat the oven to 400℉/200℃.
- Get your prep done before you start cooking: Combine the chicken thighs with salt, pepper, paprika and garlic powder. Set aside.
- Finely chop the onion and mince the garlic cloves.
- Heat oil and butter over medium high in a large oven proof skillet or pan. Add chicken thighs skin-side down and sear for 2 minutes. Then reduce heat to medium and sear the thighs for 10 minutes. Move around from time to time to prevent from burning. Turn, and sear for 5 minutes. Transfer to a clean plate.
- Discard excess fat, if needed, leaving about 2 tablespoons in the skillet.
- Reduce heat to medium low. Add onion and garlic, cook for 3 minutes. Add 'nduja and tomato paste, stir and cook for 2 minutes. Add thyme and deglaze the skillet with chicken broth. Simmer for 2 minutes, while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Stir in Parmesan, then add chickpeas and potatoes. Finally return chicken and its released juices to the skillet, placing the thighs skin-side up.
- Transfer to the oven and bake for 20 minutes. Then reduce the temperature to 320℉/160℃ for 20 minutes more. Enjoy!
Video
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