This easy one-pan traybake combines juicy chicken, sweet mango chutney, and warm spices for a dish that’s packed with flavor. It’s naturally gluten-free and perfect for a fuss-free dinner!
🌿 Ingredients (Serves 4-6)
- 4–6 bone-in, skin-on chicken thighs
- 3 tablespoons mango chutney
- 1 tablespoon Dijon mustard (check for gluten-free)
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 cup baby potatoes, halved
- 1 tablespoon lemon juice
- Fresh coriander (cilantro), for garnish
🔥 Instructions1️⃣ Preheat the Oven
- Set your oven to 400°F (200°C).
2️⃣ Make the Marinade
- In a bowl, mix mango chutney, Dijon mustard, olive oil, turmeric, cumin, paprika, salt, and pepper.
3️⃣ Coat the Chicken
- Rub the chicken thighs with the marinade, ensuring they’re well coated.
4️⃣ Assemble the Traybake
- Spread onions, bell peppers, and baby potatoes on a baking tray.
- Place the chicken thighs on top. Drizzle with a little extra olive oil.
5️⃣ Bake to Perfection
- Roast for 35-40 minutes, until the chicken is golden and cooked through (internal temp: 165°F / 75°C).
6️⃣ Finish & Serve
- Squeeze lemon juice over the traybake and garnish with fresh coriander.
✨ Serving Suggestions:
- Pair with steamed rice, quinoa, or gluten-free naan.
- Serve with a side of cucumber raita or yogurt dip for extra freshness.
Enjoy your sweet & savory chicken mango chutney traybake—a perfect balance of flavors in one easy dish! 🍗🥭✨
