Thai roast chicken with mango & apple salad

Thai roast chicken with mango & apple salad

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(22 ratings)

Prep: 20 mins Cook: 30 mins


Serves 2
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Nutrition and extra info

  • Freezable

Nutrition: per serving (without rice)

  • kcal275
  • fat7g
  • saturates2g
  • carbs22g
  • sugars20g
  • fibre4g
  • protein33g
  • salt0.8g
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    For the chicken

    • 3 shallot, halved



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 small red chilli, deseeded, half roughly chopped and half finely chopped
    • zest and juice 1 lime



      The same shape, but smaller than…

    • thumb-length piece of fresh root ginger, finely grated
    • 2 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 2 chicken breast, skin on

    For the salad

    • 1 red-skinned apple, cut into matchsticks



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • ½ mango, peeled and cut into matchsticks
    • ½ small bunch mint, leaves picked



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 3 spring onion, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • small bunch coriander, leaves picked
    • ½ tsp fish sauce, plus a splash
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • ¼ tsp caster sugar


    1. Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.

    2. Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).

    3. Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.

    4. When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

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    Comments (22)

    marya15's picture

    lemon juice does the trick

    joff01's picture

    A great meal for lunch or a light meal in the evening. I would make the apple matchsticks up at the last minute as mine started to brown ever so lightly (I think I can cover them with water/lemon juice to prevent this?).

    Anyway, definitely one we will do again.


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