This chicken mango chutney traybake is a one-pan wonder that brings together tender chicken, sweet and sticky mango chutney, and roasted veggies for a no-fuss dinner bursting with bold flavor. It’s perfect for weeknights when you want something easy but exciting. For more simple dinners, try our creamy Keto Bacon Chicken Thighs or hearty French Onion Pot Roast for a slow-cooked twist. Want to know what makes mango chutney so versatile? This BBC Good Food guide gives a great breakdown.
🌿 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! 🍗🥭✨
