Pre-heat your oven to 180°C/356°F.

Pop your potatoes in a pot of cold water with a large pinch of salt. Bring to a boil and cook for 10 mins until the potatoes are just fork-tender.

In a bowl, add in your smoked paprika, the juice of a lemon, 2 tbsp olive oil, ½ tsp salt and pepper. Mix well and grate in 3 cloves of garlic.

Place your remaining garlic cloves with the peel in foil, drizzle them in olive oil and add a pinch of salt. Close the foil packet so it's tightly sealed.

Spatchcock your chicken by using a pair of scissors and cutting along either side of the spine. Remove the spine and flip the bird around and press firmly on the breast.

Using a spoon, separate the skin from the chicken and stuff the chicken with the 'nduja paste.

Rub the outside of the chicken with the paprika mix.

Pour the potatoes into a baking dish and add in your dried thyme, a large glug of oil, salt and pepper. Rub that seasoning into them well and smash the potatoes with the back of a saucepan.

Place your chicken on top of your potatoes and roast in the oven for 1 hour or until cooked through.

Meanwhile, finely chop your parsley.

Once the chicken is roasted, remove the garlic from the foil and blend it with the mayo. Mix in half of the parsley and a pinch of salt.

Serve by sprinkling on the remaining chopped parsley and drizzling some of your roasted garlic mayo on top with those delicious roasty juices.