1 large fresh mango or 250 g frozen and thawed mango slices, chopped
1 chili pepper, chopped
4 tea. lemon juice
zest of one lemon
2-3 green onions, chopped
1/4 tsp ground turmeric
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
½ teaspoon paprika
4 teaspoons butter
Preheat oven to 350 degrees.
In a blender, blitz the mango, chili, and lemon juice into a puree. Run it through a mesh sieve.
Place chicken in a baking dish.
Spread half the marinade on the chicken
Sprinkle remaining ingredients over chicken.
Place butter slice on top of chicken.
Roast for 1 to 1 1/2 hrs until a meat thermometer registers 165 F and juices run clear. Measure both the breast and thigh to be sure. Keep an eye on the chicken while it cooks. It will burn a little due to the marinade, so don't worry too much, but if it gets too dark use a piece of foil to tent it.
Brush the remaining marinade onto the chicken and roast uncovered a final minute or two so it gets sticky. Pull the chicken from the oven and let rest for 10 minutes before carving. Break down the chicken into breasts, thighs, legs and wings and put half a chicken into each bag before freezing.
Place chicken in a baking dish.
Spread half the marinade on the chicken
Sprinkle remaining ingredients over chicken.
Place butter slice on top of chicken.
Roast for 1 to 1 1/2 hrs until a meat thermometer registers 165 F and juices run clear. Measure both the breast and thigh to be sure. Keep an eye on the chicken while it cooks. It will burn a little due to the marinade, so don't worry too much, but if it gets too dark use a piece of foil to tent it.
Brush the remaining marinade onto the chicken and roast uncovered a final minute or two so it gets sticky. Pull the chicken from the oven and let rest for 10 minutes before carving. Break down the chicken into breasts, thighs, legs and wings and put half a chicken into each bag before freezing.
No comments:
Post a Comment