- 1 free-range whole chicken, spatchcocked
- 400 g mild or hot mango atchar
- 2 T Muscovado sugar
- 1 T olive oil
Preheat the oven to 180°C. Place the chicken in a deep baking tray and score the skin and flesh.
Pour over the atchar, sugar and oil and rub into the chicken until evenly coated.
Roast for 1– 1 1⁄2 hours, or until cooked through, basting every 20 minutes.
Cook's tip: Butterflying or spatchcocking a chicken by removing the backbone lets you open it out and flatten it, cutting down on cooking time while you still get to keep the meat on the bone to retain all the delicious flavour. Perfect for the braai – or the oven all year round.