Ingredients

• 1 x 1.8kg/4lb free-range chicken
• spatchcocked
• salt and freshly ground black pepper
• 2 tbsp chopped rosemary
• 2 tbsp thyme leaves
• extra virgin olive oil or butter
• 4 garlic cloves
• 100g/3½oz shelled toasted hazelnuts
• 2 mangoes
• peeled
• stone removed
• flesh cut into 1cm/½ in cubes or 5mm/¼in slices
• 2 fennel bulbs
• trimmed and cut lengthways into thin slices
• 100ml/3½fl oz olive oil
• 1 lemon
• juice only
• 4 tbsp fresh mint
• chopped
• 250g/9oz feta cheese

Directions

• Preheat the barbecue or oven to 180C/350F/Gas 4.
• For the spatchcock chicken
• slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper
• sprinkle with chopped rosemary and thyme leaves and drizzle with extra virgin olive oil.
• Transfer to a roasting tin. Place skin-side upwards and tuck the whole garlic cloves underneath. Roast on the barbeque or in a preheated oven for 50 minutes to an hour
• or until the juices run clear
• For the fennel and mango salad
• lightly crush the hazelnuts in a pestle and mortar or place in a plastic bag and use a rolling pin to break them up. Set aside.
• In a bowl
• mix together the mango and fennel with the olive oil
• lemon juice and mint. Season to taste with salt and pepper.
• To serve
• cut the chicken into portions
• then divide the salad between plates
• scatter over the toasted hazelnuts and crumble over the feta cheese.