Mango 'Chups Roasted Chicken


  • 1 3.5 to 4 lb organic chicken
  • 3 to 4 large carrots, halved
  • 3 to 4 parsnips, halved
  • 1 Tbsp olive oil
  • 4 Tbsp unsalted butter, room temperature
  • 3 to 4 springs fresh thyme
  • 1/2 tsp black pepper
  • 1 1/2 tsp kosher salt, plus 1/2 tsp
  • 1/2 cup Mango 'Chups


  1. Wash and pat dry the chicken
  2. Standing the chicken on a cutting board use a sharp knife to slice down either side of the backbone. (Remove it, but reserve for stock later.)
  3. Quarter the chicken, making another small incision between the leg and thigh, and halve the breasts again, horizontally. (Yields six separate pieces.)
  4. Strip the thyme leaves from the stems and combine with the butter and pepper.
  5. Smear butter mixture on top and sides of chicken, and under skin.
  6. Place chicken pieces in a large dish, cover loosely, and refrigerate one to six hours.


  1. Preheat oven to 450 degrees
  2. Remove chicken from refrigerator and allow to warm to room temperature
  3. Line a roasting pan with aluminum foil
  4. Toss carrots and parsnips with olive oil and 1/2 tsp salt and place in bottom of roasting pan.
  5. Arrange chicken pieces evenly on top of vegetables and sprinkle with remaining 1 1/2 tsp salt
  6. Roast for about 40 minutes uncovered until evenly golden brown. 
  7. Remove pan from oven and brush with Mango 'Chups.
  8. Return pan to oven and roast an additional 10 minutes.
  9. Chicken is done when a sharp knife can be inserted and removed cleanly, and juices run clear