Alive and Cooking

Mango BBQ Chicken with Bacon Lyonnaise Potatoes

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Mango BBQ Chicken:

6 large chicken drumsticks
1/3 sprigs thyme
1/3 tsp. cinnamon powder
1 tsp. smoked paprika
½ tsp. ground ginger
½ tsp. fennel seeds
1 tbsp. worcestershire sauce
120 ml mango nectar
60 ml extra virgin olive oil

Bacon Lyonnaise Potatoes:

6 large white potatoes, peeled and roughly diced
8 strips bacon, roughly sliced
6 spring onions, roughly sliced
Extra virgin olive oil


Preheat oven to 240°C.

To make the chicken, in a baking dish whisk together the marinade ingredients, then add the chicken drumsticks and thyme. Coat thoroughly, then pop in the oven for 15 – 20 mins, turning them twice. Drop the temp to 180°C for the last 10 mins.

In a large baking tray, pour in a generous amount of olive oil. About ½ cm deep. Heat in the oven until very hot.

To make the potatoes, in a deep pot of cold water, bring the potatoes to the boil until ½ cooked. Once cooked, drain thoroughly. Remove the baking tray with oil from the oven and spoon in the potatoes. Coat with the oil, sprinkle with salt, then pop back in the oven until cooked through, crispy and golden. At the last 5 mins of cooking, tumble in the bacon and spring onions.

Pop both onto large plates or platters and serve.

Serves 3

Mango BBQ Chicken with Bacon Lyonnaise Potatoes