toodle.

Spatchcock Chicken with Fennel and Mango Salad

Succulent spatchcocked chicken roasted with garlic and herbs, served alongside a refreshing mango, fennel, and feta hazelnut salad.

HealthyChickenGluten FreeSummerBbqFruit Salad

Estimated Nutrition

Per Serving Total
Calories 1310.1 kcals 5240.2 kcals
Carbohydrates 20.6 grams 82.5 grams
Fat 95 grams 380.1 grams
Protein 98.9 grams 395.4 grams
Cook Time
55 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
250
g
Feta Cheese
Crumbled
Fruits
2
piece
Mangoes
Flesh cut into 1cm cubes or 5mm slices
1
piece
Lemon
Juice only
Meat
1.8
kg
Chicken
Free-range, spatchcocked
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2
tbsp
Rosemary
Chopped
2
tbsp
Thyme
Leaves
4
cloves
Garlic
Whole cloves
100
g
Hazelnuts
Shelled and toasted
4
tbsp
Mint
Fresh, chopped
OilsFats
1
1
Extra Virgin Olive Oil
For drizzling
100
ml
Olive Oil
Vegetables
2
bulbs
Fennel
Trimmed and cut lengthways into thin slices

Steps

  • Preheat your barbecue or oven to 180°C.
  • Slash the chicken legs, season with salt and pepper, add herbs, and drizzle with oil.
  • Place chicken skin-side up in a roasting tin with garlic cloves underneath.
  • Roast for 50 to 60 minutes until juices run clear.
  • Lightly crush the toasted hazelnuts using a pestle and mortar.
  • Mix mango and fennel with olive oil, lemon juice, and mint in a bowl.
  • Portion the chicken and serve with salad, hazelnuts, and crumbled feta.