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.
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.
Servings: 4 people
Calories: 1041kcal
Ingredients
- 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
Instructions
- 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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Nutrition
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