Paprika and mango spatchcocked chicken

Serves 4–6

Preparation time: 10 min

Cooking time: 50 min

• 3 mangos, chopped

• 2 sprigs fresh rosemary

• small handful fresh chives

• 30 ml (2 T) apple cider vinegar

• 15 ml (1 T) oil

• 4 garlic cloves, chopped

• 5 ml (1 t) paprika

• salt and freshly ground pepper

• 1 kg whole chicken, spatchcocked

• toasted potatoes to serve

Preheat the oven to 200⁰C.

1. Place the mangos, rosemary, chives, vinegar, oil, garlic, paprika, salt and pepper in a blender and blitz until the ingredients are well combined.

2. Coat the chicken with half the sauce, cover and refrigerate for 2 hours. Roast the chicken in a roasting pan for 45 minutes, basting with the remaining sauce every 15 minutes.

3. Put the remaining sauce in a saucepan over low heat and simmer for 5 minutes. Serve the sauce with the chicken and roasted potatoes.

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