Mango and avocado are great accompaniments to chicken. Serve with this simple and delicious chicken roast at your next Summer bash.
Serves 4
2 tbsp preserved lemon, finely sliced
2 garlic cloves, crushed
2 coriander roots, scraped and chopped, reserve ½ cup leaves, chopped
2 tbsp olive oil
2 x 1.8kg chicken, halved
2 mangoes, chopped
1 avocado, chopped
2 tbsp lime juice
2 tbsp red onion, finely chopped
Place preserved lemon, garlic, coriander roots, and olive oil in a large bowl and mix to combine. Add chicken and rub with marinade; cover
and refrigerate for at least
2 hours.
Preheat oven to 200°C. Cook chicken on a preheated chargrill pan or barbecue over high heat for 4-5 minutes on each side, or until charred. Place on an oven tray lined with baking paper and cook for another 30-40 minutes, or until cooked through.
Place mangoes, avocado, lime juice, onion, and coriander leaves in a large bowl and toss to combine. Serve chicken with salsa and salad.
