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Active Fire Time: 45 minutes             Total Time: 1 hour

If you're looking for a meal that is full of flavor and with a unique twist, this roasted chicken with mandarins is just what you need. It comes out golden and juicy with a citrusy touch. And to go with it, a salad that combines textures and colors in a delicious and beautiful way -kale, roasted butternut squash, pistachios, tangy feta cheese, and a dressing that balances the depth of flavors. 
It's adish that looks fancy but is easy to make, and it always impresses. It's perfect for hosting or treating yourself during the week without spending hours in the kitchen.
Fire up your H1 and let the amazing aroma of mandarin-roasted chicken fill your backyard!

Ingredients

Serves 4+

 

Supplies:

3 lb hardwood lump charcoal
High-Temperature Gloves
Cast iron skillet 
mortar and pestle or food processor

 

Preparation

Step 1:

Fire up the Keveri H1 in Classic mode at 356°F, following the owner's manual instructions or the masterclass video.

Step 2: 

Start by preparing the chicken marinade: chop the sage, thyme, rosemary, and garlic cloves.
Place them in a mortar and add lemon zest, salt, pepper, mustard seeds, and coriander seeds.
Crush everything together until well combined.

Step 3: 

In a bowl, add the chicken and mix well with the marinade. Let it rest in the fridge for a couple of hours—or ideally overnight if you have time.

Step 4:

Slice the squash, season with salt, pepper, and olive oil. Place the slices on a baking tray and set aside.

Step 5:

Slice the mandarins and the onion into thin strips.

Step 6:

In a cast iron skillet, add olive oil, then arrange the onion and mandarin slices as a base.
Place the chicken on top, skin side up. Pour in the grapefruit juice and add a few cubes of butter.

Step 7:

Add one chunk of wood to the firebox. Place the skillet in the H1 on the top rack position for 45 minutes, and the squash on the bottom rack position for 30 minutes.

Step 8:

After 15 minutes, flip the squash slices.

Step 9:

While the chicken is cooking in the H1, start preparing the salad. Wash and chop the kale, then place it in a salad bowl. For the dressing: mix miso, vinegar, lemon juice, salt, pepper, and honey. Stir well and set aside.

Step 10:

After 30 minutes, remove the squash from the H1 and let it cool.

Step 11:

Assemble the salad: To the bowl with the kale, add the pistachios, crumbled feta cheese, roasted squash, and drizzle with the dressing. Mix well.

Step 12:

After 45 minutes, remove the chicken from the H1. Serve with the salad and enjoy!

Cook's Notes:

Squash contains only a little fat and moisture, so it won’t produce drippings or smoke, especially since the chicken is in a pan. That means this recipe is virtually smoke-free—perfect for apartment dwellers. If you'd like to add some smokiness, just toss in a small wood chunk.

 

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Check the full recipe video here