# Ingredients:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Marinade & Glaze
02 - 1 cup mango chutney
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce (choose gluten-free if required)
05 - 2 tablespoons lime juice (about 1 lime)
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground coriander
11 - 1/2 teaspoon chili flakes (optional)
12 - Salt and freshly ground black pepper, to taste
→ Vegetables for roasting
13 - 2 red onions, quartered
14 - 2 carrots, peeled and cut into chunks
15 - 1 lemon, cut into wedges
# Instructions:
01 - Preheat the oven to 400°F.
02 - Combine mango chutney, olive oil, soy sauce, lime juice, minced garlic, grated ginger, ground cumin, smoked paprika, coriander, chili flakes (if desired), salt, and black pepper in a small mixing bowl. Mix thoroughly to create a uniform glaze.
03 - Pat the whole chicken dry with paper towels and transfer to a roasting pan.
04 - Carefully loosen skin over the breast; rub some glaze directly onto the meat beneath. Brush remaining glaze over the chicken, coating all surfaces evenly.
05 - Arrange quartered red onions, carrot chunks, and lemon wedges around the chicken in the roasting pan.
06 - Roast chicken for 1 hour and 15 minutes, basting with pan juices every 30 minutes. If skin darkens too quickly, tent loosely with foil.
07 - Ensure the juices run clear and the internal temperature reaches 165°F at the thickest point of the thigh.
08 - Rest the chicken, covered loosely with foil, for 10 minutes before carving. Serve alongside roasted vegetables and pan juices.
