June 3, 2011
I know what you’re thinking. Roast chicken? Now?
Yes, now. Before it gets too hot to turn on the oven. (We are not there, yet, people.) Plus, I dolled this roast chicken up with sunshiny coconut and mango. Pair it with an avocado and orange salad, rice and beans and limeade or a tamarindo agua fresca (spiked for mama and papa) and you’ve got a perfect early summer dinner. Yes, indeed.
Hop over the jump to grab the recipe…
Coconut Mango Roast Chicken
(can be shared with kids 12+ mos)*
1 large, ripe mango, peeled and roughly chopped
1 15-oz can coconut milk
2 tablespoons honey (use an alternative sweetener if sharing with kids under 12 months)*
1 tablespoon vegetable oil
Juice of 1 lime
2 teaspoons ground coriander
1 teaspoon salt, plus more to taste
1 whole chicken, cut into pieces (look for organic and humanely raised, if possible)
Freshly ground pepper, to taste
2 scallions, washed, trimmed and chopped, for garnish
Cilantro, washed and chopped, for garnish
1. Add mango, coconut milk, honey, oil, lime juice, Sriracha (one or two squirts will give mild flavor and no heat; add more, up to 2 teaspoons, to add heat), coriander, and 1 teaspoon of salt to a high-speed blender or food processor. Blend until smooth. This is your marinade; you’ll need about 1/2 of the amount made for 1 whole chicken.
2. Place chicken pieces in a medium bowl or large Ziploc bag, add marinade (save leftovers in an airtight container in the fridge for up to 5 days or freeze), cover or seal, and allow chicken to marinate for at least 1 hour and up to 4.
3. About 15 minutes before cooking, preheat oven to 375 degrees. Place chicken, skin side down, in a roasting pan and pour about 2/3 of the marinade over the top of the chicken. Roast chicken for 20 minutes, then flip so that the skin side is facing up. Continue roasting for another 45 minutes or so, basting at least twice along the way until the skin is crispy and browned in spots.
4. Remove roasting pan from oven. Baste chicken one last time, glazing it with the drippings and marinade, and place chicken on a platter to rest.
5. In the meantime, put the roasting pan on a stovetop burner turned to medium heat and whisk in remaining 1/3 of the marinade in which the chicken had soaked. Keep whisking until the drippings and marinade are well-incorporated, along with all the crispy brown bits left over from roasting. Remove from heat as soon as a sauce pulls together. Season with salt and pepper to taste. This is your pan sauce.
6. Drizzle pan sauce over chicken or serve on the side. Sprinkle chicken with chopped scallion and cilantro and serve!
*Note: If sharing with early eaters, remove the skin and puree the meat with a healthy whole grain. The rice and beans I mentioned or even steamed quinoa. For extra flavor, add a little of the finished sauce or, even healthier, some “raw” marinade that has not come in contact with raw chicken. If you choose the latter, set some marinade aside before you add the raw chicken to marinate. Never use marinade that has been in contact with raw chicken, unless it has been cooked thoroughly.
Also, honey is not safe for eaters under 12-months old due to risk of botulism. This is true even if the honey has been cooked at high heat. Please use sugar or honey to taste if sharing with very little ones.