Roast chicken thighs and ’nduja with rosemary potatoes and anchovy mayonnaise

SERVES 6-8

“This is finger-lickin’ good!” says Tim Siadatan. “Sometimes we make it for family meal – everyone goes bananas for it.”

2 tbsp ’nduja (see note) 8 sebago potatoes, cut

into wedges

4 rosemary sprigs

Olive oil, for drizzling and roasting

6 garlic cloves, smashed 18 chicken thighs, bone in, skin on

Green salad, to serve ANCHOVY MAYONNAISE

2 egg yolks

400 ml peanut oil

1 tsp red wine vinegar 3 anchovy fillets,

finely chopped

1 Preheat oven to 1800C. Place ’nduja in a bowl, add a splash of hot water and mix to loosen. Place potatoes, rosemary and a sprinkle of salt in a saucepan, cover with water, bring to the boil, then drain immediately. Let the potatoes completely steam dry, then coat generously with olive oil and mix together. Heat an empty roasting tray (large enough to hold the potatoes in a single layer) in the oven for 5 minutes, then take it out and

pour in enough olive oil to coat base. Add potatoes, rosemary and garlic, and season to taste. Roast potatoes on top shelf of oven, stirring occasionally, until crisp (45 minutes to 1 hour).

2 Meanwhile, heat a small amount of oil in a large frying pan over low-medium heat. Season chicken and cook in batches, turning, until golden, then transfer to a roasting tray. Roast on lower shelf of oven for remaining potato cooking time and until juices run clear when pierced with a skewer

(30 minutes). Add ’nduja for the last 15 minutes of cooking, and muddle around to coat chicken. 3 For anchovy mayonnaise, whisk yolks and 1 tbsp water in a bowl. Gradually add oil in a thin, steady stream, whisking continuously until emulsified. Stir in vinegar and anchovy and season to taste.

4 Serve chicken and potatoes with salad and mayonnaise. Note ’Nduja, a spreadable spicy salame, is available from select Italian butchers and delis.