Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 Whole Chicken (3 to 4 pounds), rinsed and patted dry with paper towels
- 2 Teaspoons Salt
- 1 Cup Orange Juice
- 1/4 Cup Brown Sugar
- 1 Shallot, peeled
- 1 Tablespoon Dijon Mustard
- 1 Clove Garlic
- 1 Ripe Mango, peeled and cut into 1 inch cubes
- 1/2 tsp Dried Thyme
- 1/2 tsp Black Pepper, freshly ground
- 2 Tbls Butter, unsalted and soft
Preparation:
Preheat oven to 500 degrees.Rub chicken all over with the butter and salt. To make the marinade, place the remaining ingredients in a food processor and chop until a chunky consistency.
Place chicken breast-side down in a roasting pan and pour marinade over the top. Place pan in oven. After about 20 minutes, turn the chicken breast-side up and spoon some of the marinade over the top. After another 10 minutes the breast should be beginning to brown. Turn oven down to 350 degrees. Baste again and continue to roast until a themometer inserted into the thigh meat reads 165 degrees. Continue basting every 15 minutes. Total cooking time from start to finish shouldn't be much more than an hour, depending on the size of the chicken.
Remove chicken from pan and let rest on a platter or carving board for five minutes. Carve and enjoy.
Suggested Wines:
Dingo Ridge Chardonnay
Petaluma Merlot
