Island-Inspired Mango-Glazed Chicken with Coconut Rice

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. Toss carrot, broccoli and onion on prepared tray with a drizzle of oil and season with salt and pepper.
3. Pat chicken dry with paper towels and lay, skin-side-up, on top of vegetables. Use a sharp knife to make two deep slash marks on the thigh. Brush first measure of mango and lime glaze over the chicken to coat and season with salt and pepper.
4. Cook (in upper half of oven) for about 40 minutes, until chicken is cooked through and vegetables are tender. Remove from oven and set aside, covered, to rest for about 5 minutes.
5. While chicken cooks, combine all coconut rice ingredients in a pot with a pinch of salt and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
6. Once chicken has finished resting, cut into large pieces.
7. place ¾ cup cooked coconut rice onto plates and top with veggies and mangoglazed chicken. Drizzle over remaining mango and lime glaze.