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.

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