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.

Healthy Chicken Gluten Free Summer Bbq Fruit Salad

Estimated Nutrition

Calories

1310.1

kcal / serving

5240.2 kcal total

Carbs

20.6g

per serving

82.5 g total

Fat

95g

per serving

380.1 g total

Protein

98.9g

per serving

395.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Feta Cheese

Crumbled

Fruits

piece

Mango

Flesh cut into 1cm cubes or 5mm slices

piece

Lemon

Juice only

Meat

1.8

Chicken

Free-range, spatchcocked

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Rosemary

Chopped

tbsp

Thyme

Leaves

cloves

Garlic

Whole cloves

100

Hazelnut

Shelled and toasted

tbsp

Mint

Fresh, chopped

OilsFats

Extra Virgin Olive Oil

For drizzling

100

Olive Oil

Vegetables

bulbs

Fennel

Trimmed and cut lengthways into thin slices

Method

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.

Preheat your barbecue or oven to 180°C.