Pin Mango Chutney Roast Chicken is the kind of dish that turns a simple dinner into a special event. It is a juicy whole chicken bathed in a tangy sweet mango chutney glaze and roasted with hard-hitting spices until caramelized and golden. This recipe came to my rescue one holiday when I wanted a crowd-pleaser that would get people excited at the table and I still come back to it when I am craving something a little different than the usual roast.
The first time I tried this recipe, everyone was fighting over the crispy skin and fruity crust. Mango chutney is pure magic with chicken and every bite makes memories.
Ingredients
- Whole chicken: about 1.5 kg ensures moist meat with crispy skin and is the star of this dish
- Mango chutney: adds that signature sweet and tangy glaze. Choose good-quality chutney with chunks of real mango for added texture
- Olive oil: helps the glaze cling and promotes even browning. Use extra virgin if possible for richness
- Soy sauce: gives umami depth. Go for gluten-free if needed for dietary restrictions
- Lime juice: brightens the whole glaze. Pick a ripe lime that feels heavy for juiciness
- Garlic: fresh garlic is key for the glaze and adds a little punch. Look for firm cloves without green shoots
- Fresh ginger: brings warmth and subtle spice. Pick smooth unwrinkled rhizomes for best flavor
- Ground cumin and smoked paprika: build aromatic layers. Opt for fresh spices for bolder taste
- Ground coriander: adds citrusy notes that lift the glaze
- Chili flakes: optional for heat. Add more or less depending on your preference and make sure they are vibrant red for best quality
- Salt and freshly ground pepper: for seasoning. Good sea salt brings out the flavors
- Red onions and carrots: provide sweetness and substance in the roasting pan. Choose vegetables that are firm and bright
- Lemon wedges: for tang and balance. Use a juicy lemon so its flavor permeates the chicken
Instructions
- Prep the Oven:
- Set your oven to 200 degrees Celsius 400 degrees Fahrenheit and give it time to fully preheat. A hot oven ensures the chicken starts roasting immediately and helps lock in moisture.
- Make the Glaze:
- In a medium bowl, combine mango chutney, olive oil, soy sauce, lime juice, minced garlic, grated ginger, cumin, smoked paprika, and ground coriander. Season with salt, pepper, and chili flakes if you want more heat. Mix until everything is smooth and thick. This glaze acts as both marinade and finishing sauce.
- Prepare the Chicken:
- Pat the chicken dry with paper towels. This removes excess moisture so the glaze will stick and the skin turns crispy. Place the chicken in a roasting pan breast side up. With clean fingers, gently loosen the skin above the breast without tearing it. Rub some glaze directly onto the meat under the skin for flavor in every bite.
- Glaze and Arrange Vegetables:
- Brush the remaining glaze all over the chicken using a basting brush. Make sure every part is coated even the legs and wings. Arrange the quartered onions, carrot chunks, and lemon wedges around the chicken in the roasting pan. These vegetables soak up the pan juices and make a flavorful side.
- Roast the Chicken:
- Place the pan in the hot oven and roast for 1 hour 15 minutes. Every 30 minutes, carefully spoon some of the pan juices over the chicken to keep it moist and build up layers of caramelization. If the skin starts getting too dark before the chicken is fully cooked, loosely tent with foil to protect it.
- Check for Doneness:
- The chicken is done when the juices run clear and the thickest part of the thigh reaches 75 degrees Celsius 165 degrees Fahrenheit measured with a meat thermometer. There should be no pinkness in the meat and the skin will be golden and crisp.
- Rest and Serve:
- Remove the chicken from the oven and let it rest loosely covered with foil for 10 minutes. This helps keep it juicy. To serve, carve the chicken and spoon over the roasted vegetables and the sticky mango pan juices.
Pin This is one recipe where mango chutney truly shines. I love the way it caramelizes onto the chicken skin and lends that golden sticky finish. My nephew once tried the glaze on potatoes too and now we always sneak a few extras into the pan.
Storage Tips
Store leftover chicken and vegetables in an airtight container in the fridge for up to three days. The flavors will become more intense overnight. Gently reheat in a low oven to preserve juiciness rather than microwaving which can dry out the meat. Freeze any leftovers in portions for up to one month but be sure to remove the lemon wedges before freezing so the dish does not turn bitter.
Ingredient Substitutions
If mango chutney is not available, apricot jelly mixed with a dash of apple cider vinegar makes a great substitute. Use honey or maple syrup for extra sweetness if you find chutney too tart. Gluten-free soy sauce is important if you are cooking for someone with intolerances. For a vegetarian twist, roast firm tofu pieces glazed the same way alongside vegetables.
Serving Suggestions
This chicken is the centerpiece of any meal so keep the sides fresh and simple. Steamed basmati rice or roasted potatoes soak up the sauce beautifully. A green salad with cucumber and mint provides a cooling contrast. For drinks, a chilled Sauvignon Blanc or a crisp cider works well with those sweet spicy notes.
Pin There have been times I rushed the resting step and ended up with dry meat. Patience pays off here and those extra ten minutes make the difference between good and truly memorable.
Recipe Q&A
- → Can I marinate the chicken overnight?
Yes, marinating up to 12 hours enhances the flavors and makes the chicken extra succulent.
- → What can I use instead of mango chutney?
Apricot preserves make an excellent substitute, offering similar sweetness and texture.
- → How do I know when the chicken is cooked?
The juices run clear and the internal temperature reaches 75°C (165°F) at the thickest part of the thigh.
- → Can this dish be made gluten-free?
Use gluten-free soy sauce and check the chutney label to ensure the entire dish is gluten-free.
- → What side dishes pair well with this fusion chicken?
Basmati rice and a crisp white wine, such as Sauvignon Blanc, complement the flavors very well.
- → How spicy is the glaze?
The glaze has mild heat from chili flakes. Add more or a fresh chili for extra spice.
