Spatchcock Chicken with Mango, Tomato, and Olive Pan Sauce Recipe -

Elevate your weeknight dinner or weekend gathering with this vibrant, flavor-packed dish. By flattening the bird through a simple spatchcocking technique, it cooks evenly and quickly while developing ultra-crispy skin.

Paired with a sweet, savory, and tangy pan sauce made from fresh mangoes, blistered tomatoes, buttery olives, and bright lemon, this meal delivers an unforgettable balance of textures and tastes.

Quick Facts

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients

For the Chicken:

Whole Chicken: 1 small young chicken
Sea Salt: 1 tablespoon (such as Fleur de Sel)
Black Pepper: 1 teaspoon freshly cracked
Herbs: 1 tablespoon Herbes de Provence
Spices: 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smoked paprika
Oil: 1/3 cup olive oil

For the Pan Sauce:

Tomatoes: 1 1/2 cups grape tomatoes
Aromatics: 1 finely chopped shallot, 4 sliced garlic cloves, and fresh thyme sprigs
Liquids: 1/2 cup dry white wine, a splash of white balsamic vinegar, and 1/2 cup bone broth
Fruity & Savory Elements: 1 cup diced ripe mango, 1/2 cup pitted green olives (such as Castelvetrano), and 1 tablespoon chopped Calabrian chilies
Citrus: Zest and juice of 1/2 lemon
Finishing Touches: 4 tablespoons unsalted butter and fresh basil leaves
Seasoning: Salt and freshly ground black pepper to taste

How to Make Spatchcock Chicken with Mango Pan Sauce

1. Prepare and Spatchcock the Chicken

Position your oven rack and preheat your oven to 400 degrees F (200 degrees C).
Lay the whole chicken breast-side down on a clean cutting board.
Using heavy-duty kitchen shears, cut straight up along both sides of the backbone to completely remove and discard it.
Flip the chicken over so it rests breast-side up. Press down firmly and squarely on the center breastbone until you hear a crack and the bird flattens completely.

2. Season and Sear-Roast

Transfer the flattened chicken to a large mixing bowl. Drizzle with olive oil and rub thoroughly with the sea salt, cracked black pepper, Herbes de Provence, garlic powder, onion powder, and smoked paprika, ensuring every surface is coated.
Place the seasoned chicken skin-side up inside a heavy cast-iron skillet.
Roast in the preheated oven for 45 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C). Remove from the oven and let it rest on a cutting board.

3. Build the Pan Sauce

Pour off all but 4 tablespoons of the rendered chicken drippings from the cast-iron skillet. Return the skillet to the stovetop over medium-high heat.
Toss in the grape tomatoes and sear until their skins blister and pop slightly.
Reduce the heat to medium-low, then stir in the chopped shallot, sliced garlic, and fresh thyme sprigs. Sauté for about 1 minute until fragrant.
Pour in the white wine, white balsamic vinegar, and bone broth, scraping up any browned bits stuck to the bottom of the pan. Let the mixture simmer and reduce for about 2 minutes.
Stir in the diced mango, green olives, chopped Calabrian chilies, lemon zest, and lemon juice. Cook gently until the fruit softens and the sauce is piping hot. Season with salt and pepper to taste.

4. Finish and Serve

Turn off the heat completely. Drop in the unsalted butter and a handful of fresh basil leaves, swirling or gently stirring until the butter melts and creates a glossy, emulsified sauce.
Carve the rested spatchcock chicken into quarters.
Arrange the pieces on plates, spoon the rich mango-tomato-olive pan sauce generously over the top, and garnish with extra fresh basil.

Helpful Cooking Tips

Choose the Right Mango

Use a mango that is ripe but still holds its shape when diced (like a firm-ripe Alphonso or Kent) so it doesn’t turn completely mushy in the hot pan.

Cast-Iron Care

Using a heavy cast-iron skillet not only helps achieve a wonderfully roasted chicken skin but also retains heat evenly, making it the ideal vessel for quickly transitioning from oven roasting to stovetop sauce-making.

Adjusting Heat

Calabrian chilies bring a lovely, fruity heat. If you prefer a milder sauce, start with half a tablespoon and taste before adding the rest.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	1141	—
Total Fat	73g	94%
Saturated Fat	21g	106%
Cholesterol	280mg	93%
Sodium	2570mg	112%
Total Carbohydrate	37g	14%
Dietary Fiber	9g	32%
Total Sugars	17g	—
Protein	83g	166%
Vitamin C	131mg	146%
Calcium	159mg	12%
Iron	6mg	35%
Potassium	1310mg	28%