A roosted chicken, hot or cold, is a most delicious meal. Stuff it or not, and serve it with tiny roast potatoes and broccoli with drawn butter. In summer, when green corn is plentiful, a cold roast chicken and corn on the cob make a delightful meal. This, with a good green salad and some chilled fruit, is a dinner that will serve both family and guests.
If you are to serve cold chickens, cook your birds in the morning or early afternoon and let them cool rather than chill. A bird cooled without refrigeration is much more crisp on the outside, and the meat is juicier and more flavorful. A faint touch of the oven heat should remain.
For the marinated chicken:
- 6 whole chicken legs, skinned
- 2 Tbsp Asian fish sauce
- 2 Tbsp peanut oil
- 2 Tbsp soy sauce
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1 tsp minced fresh ginger
- 1 tsp honey
- 1 Tbsp sesame seeds
For the mango salsa:
- 2 ripe, firm mangos, 1/2″ dice
- 3 Tbsp cilantro, finely chopped
- 1 small red onion, finely chopped
- 1 tsp dried fire-roasted tomatoes
- 2 tsp fresh lime juice
- pinch of sea salt
To make the salsa combine all ingredients together and gently mix. Adjust individual ingredients to taste. Store covered in fridge until ready to use.
To marinate the chicken in the small bowl combine fish sauce, peanut oil, soy sauce, cilantro, garlic, ginger, honey and sesame seeds. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.
Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 45-50 minutes, until cooked. Serve with mango salsa, cilantro and lime.