Spatchcock Chicken With Fennel And Mango Salad
This recipe brings together the succulent flavors of herb-infused spatchcock chicken with a refreshing fennel and mango salad, creating a delightful balance of savory and sweet notes. The chicken, seasoned with aromatic herbs and roasted to perfection, pairs beautifully with the vibrant salad dressed in a zesty lemon-mint vinaigrette. Topped with crunchy toasted hazelnuts and creamy feta cheese, this dish is a celebration of fresh ingredients and bold flavors. Whether cooked on the barbecue or in the oven, this meal is sure to impress with its colorful presentation and mouthwatering taste.
— Constant Cookbook
Ingredients
- 1 x 1.8kg/4lb free-range chicken
- and freshly ground saltblack pepper
- 2 tbsp chopped rosemary
- 2 tbsp thyme
- extra virgin olive oil
- 4 garlic
- 100g/3½oz shelled toasted hazelnuts
- 2 mangoes
- 2 fennel
- 100ml/3½fl oz olive oil
- 1 lemon, juice only
- 4 tbsp fresh mint
- 250g/9oz feta
- 1 x 1.8kg/4lb free-range chicken
- and freshly ground saltblack pepper
- 2 tbsp chopped rosemary
- 2 tbsp thyme
- extra virgin olive oil
- 4 garlic
- 100g/3½oz shelled toasted hazelnuts
- 2 mangoes
- 2 fennel
- 100ml/3½fl oz olive oil
- 1 lemon, juice only
- 4 tbsp fresh mint
- 250g/9oz feta
Instructions
- Preheat the barbecue or oven to 180C/350F/Gas 4.
- For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with chopped rosemary and thyme leaves and drizzle with extra virgin olive oil.
- Transfer to a roasting tin. Place skin-side upwards and tuck the whole garlic cloves underneath. Roast on the barbeque or in a preheated oven for 50 minutes to an hour, or until the juices run clear
- For the fennel and mango salad, lightly crush the hazelnuts in a pestle and mortar or place in a plastic bag and use a rolling pin to break them up. Set aside.
- In a bowl, mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper.
- To serve, cut the chicken into portions, then divide the salad between plates, scatter over the toasted hazelnuts and crumble over the feta cheese.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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