A refreshing salad made all the better with the inclusion of the chicken's roasting juices. A little sugar will balance any dressing in which there is lime juice and fish sauce. If you are using caster rather than the palm sugar I suggest, then you will need much less.
Set the oven at 160C fan/gas mark 4. Put the chicken in a roasting tin, brush with a little olive oil and season with salt and black pepper. Bake for 30-35 minutes till the skin is crisp and golden and the juices are clear when the flesh is pierced with a skewer.
Peel the mangoes and thickly slice the flesh, keeping the cut pieces brushed or dipped in a little of the lime juice to stop them browning. Finely grate the ginger into the lime juice, then stir in the fish sauce and palm sugar. Stir until the sugar has dissolved.
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