Mango Roasted Chicken
1 Fresh Roasting Chicken
3 Cloves Garlic, minced
2 TBSP Butter
1 TBSP Olive Oil
2 - 3 TBSP Mango Butter
1 Lemon, sliced, seeds removed
Red Pepper Flakes, to taste, or about 1-2 tsp
Dried or Fresh Rosemary, to taste, or about 1-1/2 to 2 tsp
Wash chicken and pat dry with paper towel. Set in roasting pan with a little olive oil. Spread butter all over chicken, then do the same with the mango butter. You can spread some of the butter and mango butter under the skin of the chicken as well. Scatter a few slices of lemon on top of the chicken and sprinkle the chicken with the minced garlic, rosemary and red pepper flakes. I also like to put some of the herbs and butters into the cavity along with one or two slices of lemon.
Bake covered at 350 degrees F until done, calculating at 20 minutes per pound, basting about half-way through. Serve with your favorite selection of roasted or steamed vegetables and either cooked rice, potato or noodles.
Tip: When using dried rosemary, I like to crush the herb before using, since the dried rosemary tends to remain a bit hard even after cooking.
3 Cloves Garlic, minced
2 TBSP Butter
1 TBSP Olive Oil
2 - 3 TBSP Mango Butter
1 Lemon, sliced, seeds removed
Red Pepper Flakes, to taste, or about 1-2 tsp
Dried or Fresh Rosemary, to taste, or about 1-1/2 to 2 tsp
Wash chicken and pat dry with paper towel. Set in roasting pan with a little olive oil. Spread butter all over chicken, then do the same with the mango butter. You can spread some of the butter and mango butter under the skin of the chicken as well. Scatter a few slices of lemon on top of the chicken and sprinkle the chicken with the minced garlic, rosemary and red pepper flakes. I also like to put some of the herbs and butters into the cavity along with one or two slices of lemon.
Bake covered at 350 degrees F until done, calculating at 20 minutes per pound, basting about half-way through. Serve with your favorite selection of roasted or steamed vegetables and either cooked rice, potato or noodles.
Tip: When using dried rosemary, I like to crush the herb before using, since the dried rosemary tends to remain a bit hard even after cooking.
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