Roast Chicken with Mango Chutney Glaze
This roast chicken is a low-prep dish rubbed with ginger, coriander, turmeric and paprika and then glazed with sweet and spicy mango chutney.
Servings: 4 people
Equipment
- This is an affiliate link.Meat thermometer
- This is an affiliate link.Roasting pan
Ingredients
- 1 whole chicken 1.5-1.6kg / 3.3-3.5lb
- 3 cloves garlic
- 1 lemon juice
- 2 tbsp vegetable oil
- 1 tsp dried ginger
- 1 tsp dried coriander
- 1/2 tsp turmeric
- 1 tsp This is an affiliate link.smoked paprika
- 1 tsp salt
- 120g/1/2 cup mango chutney processed till smooth
Instructions
- Mix the vegetable oil, minced garlic, the juice of a lemon, dried ginger, dried coriander, turmeric, smoked paprika and salt. Rub the marinade all over the chicken including the cavity. Put the squeezed lemon halves inside the cavity, tie the legs with a kitchen twine and marinade for at least 30 minutes or up to 4 hours in the fridge.
- Preheat the oven to 190C/375F. Take the chicken out of the fridge and let it sit at room temperature while the oven is preheating. Once at the right temperature put the chicken in a roasting pan and cook in the oven for 45 minutes.
- After 45 minutes take out of the oven and brush the mango chutney all over, put back in the oven to continue roasting 20-30 minutes.
- Take out of the oven when the internal temperature of the chicken is 165F/75C and the chicken skin is golden. Apply the final coat of the chutney glaze and Let it rest for 15-20 minutes before carving.
Nutrition
Calories: 520kcal | Carbohydrates: 33g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 723mg | Potassium: 445mg | Fiber: 2g | Sugar: 21g | Vitamin A: 506IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg