Your summer roasts just got a whole lot more delicious! A mango-infused marinade really makes the flavours of this spatchcock chicken roast stand out.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the spatchcock chicken
1 mango, pitted and chopped
1½ tsp garlic powder
3 tbsp soy sauce
3 tbsp brown sugar
1 chicken, spatchcocked
1½ tbsp olive oil
For the sauce
½ cauliflower, chopped and steamed
3 green chillies, chopped
2½ cups coriander
2 tbsp olive oil

METHOD
For the chicken
1. Preheat oven to 190ºC.
2. Blend the mango, garlic powder, soy sauce and sugar together until smooth.
3. Season the chicken with salt and pepper and then spread the mango marinade over it, making sure it is fully coated. Drizzle with the olive oil.
4. Roast for about 1½ hours until the chicken is completely cooked through. Baste with the marinade halfway through.
For the sauce
1. Blend all the ingredients together until smooth.
2. Spoon onto a serving platter and place the chicken on top.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

How about something meat-free and locally-inspired? Our falafel sliders with mango atchar-tahini sauce are the perfect appetisers.

The post Mango-marinated spatchcock chicken roast appeared first on MyKitchen.

This roast makes a mean main, and leftovers make perfect fillers for wraps, sandwiches and salads. Try out our whole roasted chicken recipe with pears and spinach for some extra flavour.

SERVES 2 // COOKING TIME 1 hour

INGREDIENTS
1 whole chicken, giblets removed
¼ cup olive oil, to rub
5 pears, 3 halved, 2 cut into wedges
4 garlic cloves, crushed
4 sprigs thyme
3 tbsp red wine vinegar
1 tsp salt
To serve
1 garlic clove, grated
3 tbsp olive oil
4 cups baby spinach
Salt and pepper, to taste

METHOD
1. Preheat the oven to 180°C.
2. Place the chicken in a roasting dish and rub with olive oil. Season.
3. Add the rest of the ingredients to the dish and cover with foil. Bake for 20 minutes. Increase the oven temperature to 200°C, remove the tinfoil and roast for an additional 15 minutes, until golden and crispy.
4. Add the garlic and oil to a pan. Bring to a medium heat. Add the spinach and flash fry for a few minutes, until wilted.
5. Lay spinach on a serving platter and place the chicken on top. Arrange the pears around the chicken and drizzle with pan juices. Season and serve.

Recipe & styling: Chiara Turilli
Photography: Jotham van Tonder // HMimages.co.za

The post Whole roasted chicken with pears and spinach appeared first on MyKitchen.