Peachy Mango Madness Glazed Roast Chicken with Charred Citrus & Herbed Couscous

Peachy Mango Madness Glazed Roast Chicken with Charred Citrus & Herbed Couscous

A bright, homey roast chicken that lets the sweet peach and mango notes of Peachy Mango Madness shine as a glossy glaze. Charred citrus and a lemon-herb couscous balance the jam’s sweetness for a dinner that looks effortless but tastes layered and elegant. Link to product: Peachy Mango Madness.

Ingredients

• 1 whole chicken, 3.5 to 4 pounds, giblets removed and patted dry
• 1 teaspoon kosher salt plus 1 teaspoon for couscous water
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cloves garlic, smashed
• 1 small onion, quartered
• 1 lemon, halved
• 1 orange, halved
• 3 tablespoons unsalted butter, softened
• 1/3 cup Peachy Mango Madness (about one small jar portion)
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup couscous
• 1 1/4 cups low-sodium chicken broth or water
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste for couscous
• Fresh peach slices and a few extra teaspoons of Peachy Mango Madness for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C). Place a rack in a roasting pan or on a rimmed baking sheet.
2. Season the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff cavity with smashed garlic, quartered onion, and halved lemon and orange. Tuck the wings under the bird and tie the legs with kitchen twine if you like.
3. Rub the outside of the chicken with 1 tablespoon olive oil and the softened butter, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken breast-side up on the rack or pan.
4. Roast the chicken, uncovered, for 30 minutes. While the chicken roasts, prepare the glaze: in a small bowl combine 1/3 cup Peachy Mango Madness, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, grated ginger, and red pepper flakes if using. Stir until smooth.
5. After 30 minutes, remove the pan from the oven and brush the entire chicken with half of the glaze. Squeeze the reserved charred lemon and orange halves over the chicken for extra citrusy perfume. Return to oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (about 20-30 more minutes, depending on size). Brush with remaining glaze once more 10 minutes before the chicken is done to build a glossy finish.
6. While the chicken finishes, make the herbed couscous. In a small saucepan bring 1 1/4 cups chicken broth or water to a simmer with 1 teaspoon salt. Stir in 1 cup couscous, remove from heat, cover and let sit 5 minutes. Fluff with a fork, then stir in 1 tablespoon olive oil, chopped parsley, chopped mint, and adjust seasoning with salt and pepper. Keep warm.
7. In a small hot skillet, quickly char extra lemon and orange halves cut-side down for 2 to 3 minutes until caramelized and fragrant. These are for serving and garnish.
8. When the chicken is done, transfer to a cutting board and let rest 10 minutes. Strain any pan juices into a small saucepan, skim fat, and simmer briefly with a tablespoon of Peachy Mango Madness to create a finishing pan sauce. Taste and season with a splash of vinegar or soy if needed.
9. Carve the chicken and serve over a bed of herbed couscous. Spoon the peach-mango pan sauce over the chicken. Garnish with charred citrus halves, fresh peach slices, and an extra teaspoon of Peachy Mango Madness on the side for guests to add more sweetness if desired.

Notes

• For a smokier edge, sear the chicken in a hot skillet skin-side down for 3 minutes before roasting to help crisp the skin.
• Leftover chicken is excellent shredded into salads or tossed with more Peachy Mango Madness for a quick sandwich filling.
• Adjust red pepper flakes to taste for a mild kick that balances the jam’s sweetness.