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Roast Chicken in Mango Chutney

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The end of summer always meant the return to back to school habits – sleeping early, preparing the lunch boxes and planning meals for busy weeknights. On those busy days, I resort to easy dishes like this Roast Chicken in Mango Chutney. When I looked at the calendar today, I was reminded of all these rituals when my sons were of school age. Those were the days that never seemed to end. I wish I had found this recipe sooner. It would have been a lifesaver on busy evenings during the back to school season.

We had a fruitful summer this year filled with the season’s best fruits. I made the most of my favorite mangoes. I made jams, candies, pies, cakes and mango chutney, one of my moms’s preferred sides for roasts and barbecues. Our growing up years in an agricultural town like Tarlac were filled with cooking with produce we harvested from our yard or farm. I tried to follow my mom’s tradition of making sweet-savory mango chutney with the abundance of mangoes we had the last 2 months. This thick, ginger-flavored summer side with a jam –like consistency went well with almost anything we grilled outdoors on our char-grill.

A few weeks ago, while browsing through my social networks, I found a recipe idea from fellow food blogger “Adora’s Box”. Adora made Chicken Drumsticks with Mango Chutney. I was drawn to the drumsticks, our favorite part of the chicken. The process seemed easy. It was even easier to just let the oven cook it for me. Halfway through, while the chicken pieces roasted, I brushed the mango chutney over the crisp baked pieces. The chicken dish was transformed like magic. Once done, the chicken had a crisp, coarse texture outside, yet was tender and moist inside. The individual pieces were golden and glistening. The sweet yet savory aroma had hints of ginger and onions blending with the rest of the sweet mangoes from the chutney.

I was hooked. I knew that if I put these on the dinner table, they’d be gone in no time. I was right. There were no leftovers.



Roast Chicken in Mango Chutney

Start this recipe by making sure you have mango chutney to cook the chicken in. Use a store-bought mango chutney or make a jar from scratch like I did from summer's mangoes. The AsianInAmericamag.com recipe for homemade Mango Chutney is here.

This Roast Chicken in Mango Chutney was enhanced by the sweet, flavorful addition of tangy mango chutney. Halfway through roasting these chicken drumsticks in the oven, the sweet mango chutney was brushed on the crisp chicken and like magic, the whole dish was transformed into a magnificent, easy to do entrée. This recipe was inspired by AdorasBox.com. Serves 2 to 4 if with rice.
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Roast Chicken Mango Chutney
Servings: 4 people
Calories: 1041kcal
Author: Asian in America


  • 3 to 4 pounds chicken drumsticks,bone-in about 8 pieces (or use other chicken cutlets with bone)
  • 1 Tablespoon lemon juice
  • 2 cloves garlic crushed
  • 1/4 cup light soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 1 teaspoon paprika powder
  • 2 tablespoons vegetable oil
  • 1/2 cup mango chutney homemade or store-bought
  • 3 Tablespoons melted butter unsalted
  • 1/2 piece red onion chopped
  • boiled rice and green salad for serving


  • In a large bowl, place the chicken drumsticks (or chicken pieces preferred, bone-in). Add the rest of the marinade ingredients: lemon juice, crushed garlic, Tamari (or light soy sauce), sea salt, ground black pepper powder, paprika powder, red onions. Let the chicken pieces soak in the marinade for at least an hour.
  • Preheat oven to 350 F. Prepare a large, shallow baking pan. Spray the insides of the pan and line with parchment paper. Arrange the chicken pieces in a single layer. Roast chicken pieces for about 35 minutes.
  • Separately, in a small bowl, mix the mango chutney with cooking oil, melted butter. Halfway through the chicken’s baking time, brush the mango chutney mix over the chicken pieces till all are covered with the mixture.
  • Continue cooking the chicken with the chutney sauce for about 20 to 25 minutes more, till meat is cooked thoroughly. The chicken pieces will turn golden brown and will be crusty on the exterior. Pierce thickest part of the chicken with a fork. If juices that flow are clear, chicken is done.
  • Serve with rice and salad greens.
  • Cook’s comments: if there is no time to make the mango chutney from scratch like I did here, you can use store-bought mango chutney. If using store-bought or commercial ones, taste the mango chutney first before cooking. Some ready made ones are spicy and so you have to adjust seasonings if the spice level is too much for you.
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Serving: 1g | Calories: 1041kcal | Carbohydrates: 33g | Protein: 95g | Fat: 56g | Saturated Fat: 19g | Cholesterol: 489mg | Sodium: 1959mg | Potassium: 1270mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 6.7mg | Calcium: 70mg | Iron: 3.9mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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