‘NDUJA STUFFED CHICKEN WITH CALABRIAN HONEY, ROASTED POTATOES & CRISP GREENS » Gordon Ramsay.com

Ingredients

• ½ head of garlic, sliced in half (or 8 garlic cloves)
• 1 tablespoon olive oil
• Kosher salt and fresh cracked pepper
• 1 rosemary sprig, picked
• ¾ cup of local good-quality honey
• 1-2 tablespoons chopped Calabrian chilies
• 3 ounces goat cheese, room temperature
• 3 ounces ricotta cheese
• 2 garlic cloves, grated fine on a microplane
• 1 meyer lemon, zested (about 2 tablespoons of zest)
• 4 ounces ‘Nduja sausage
• 2 tablespoons fresh chopped parsley or picked thyme
• 1 tablespoon of olive oil
• 2 tablespoons finely chopped olives
• 1 - 4 pound chicken, cut into quarters
• 1 meyer lemon, sliced into ¼-inch thick half moons
• 1 pound peewee potatoes, halved if large
• 2-3 spring onions, trimmed and sliced on a bias into ½”
• ¼ cup olive oil
• 6 large garlic cloves, sliced thin
• 2 teaspoons dijon mustard
• 3-4 teaspoons sherry vinegar
• 6 ounces haricot vert, trimmed, blanched, shocked, and sliced in half
• 3-4 cup chicories, cleaned and torn into bite sized pieces (escarole, treviso, endive)
• handful of little gems or baby bibb lettuce, torn into bite-sized pieces
• handful torn fresh fine herbs (basil or parsley)
• 1 small watermelon radish, halved and sliced thin into half moons
• meyer lemons, for juicing and zesting (optional)