Name: Mango Glazed Roast Chicken Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Indian-inspired
Ingredients: 1 whole chicken (1.5-1.6kg / 3.3-3.5lb); 3 cloves garlic, minced; 1 lemon, juiced (plus the squeezed halves for cavity); 2 tbsp vegetable oil; 1 tsp dried ginger; 1 tsp dried coriander; 1/2 tsp turmeric; 1 tsp smoked paprika; 1 tsp salt; 120g / 1/2 cup mango chutney, processed till smooth

If you’re craving something juicy, flavorful, and with that perfect hint of tropical sweetness, you’re going to love what I’m about to share. This Mango Glazed Roast Chicken Recipe is one of my absolute favorites—it strikes the perfect balance between savory spices and a luscious mango chutney glaze that caramelizes beautifully in the oven. Whether you’re cooking for a special dinner or just want to impress your family on a weeknight, this chicken will make you look like a kitchen pro with surprisingly little effort.

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Why You’ll Love This Recipe

Bold, Balanced Flavors: The blend of ginger, coriander, turmeric, and smoked paprika with mango chutney creates a unique, layered taste you won’t get from your average roast chicken.
Minimal Prep Time: You can have this stunning roast chicken ready in just 15 minutes of prep — great for busy days when you want a special meal.
Crowd-Pleaser: I’ve served this at gatherings, and my family goes crazy for that mango glaze—you will too once you try it.
A Fun Twist on a Classic: If you love roast chicken but want to shake things up, this recipe is your new go-to.

The image shows a roasted chicken leg with a glossy, golden-brown skin that is slightly charred in some areas, giving it a crispy texture. The chicken rests on a white plate, and there is a sprig of fresh green cilantro placed on top, adding a pop of color. To the side of the chicken, there is a small white bowl filled with a smooth brown sauce. The background surface has a white marbled texture, highlighting the warm colors of the chicken and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to make a roast chicken that’s bursting with flavor from both the spice rub and the mango glaze. When shopping, look for a good-quality mango chutney because it really brings out the sweetness in the glaze.

Whole chicken: Choose a fresh or thawed chicken about 1.5 to 1.6 kg (3.3–3.5 lbs) for even cooking and juicy meat.
Garlic cloves: Adds a savory depth that pairs perfectly with the spices and mango chutney.
Lemon (juice and halves): Brings a bright acidity that balances the richness and helps tenderize the chicken.
Vegetable oil: Acts as a base for the spice rub and helps the chicken brown beautifully.
Dried ginger: Gives warmth and a subtle zing without overpowering the dish.
Dried coriander: Adds a citrusy, earthy note you’ll notice in every bite.
Turmeric: Brings a golden color and mild bitterness to enhance the glaze and rub.
Smoked paprika: Provides a smoky back-note and a gorgeous color on the skin.
Salt: Essential for seasoning and bringing out all the flavors.
Mango chutney: The star of the glaze—smooth, sweet, and spicy, which gives that incredible caramelized coating.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this recipe lends itself to little tweaks depending on what I have on hand or my mood. Feel free to personalize the spices or the glaze to make it your own.

Spicy Heat: Add a pinch of cayenne or some chopped fresh chili to the rub if you want your roast with a kick—I discovered this tweak after a friend’s suggestion and it works wonders.
Herby Freshness: Toss in some fresh rosemary or thyme in the cavity with the lemon halves for an herbal aroma that perfumes the chicken beautifully.
Glaze Swap: If you can’t find mango chutney, apricot preserves mixed with a splash of lime juice and chili flakes make a fabulous substitute.
Diet-Friendly: For a lighter version, swap vegetable oil for olive oil, and use a sugar-free mango chutney if you’re watching your sugar intake.

How to Make Mango Glazed Roast Chicken Recipe

Step 1: Marinate with a Flavorful Spice Rub

Start by mixing your vegetable oil, minced garlic, lemon juice, dried ginger, coriander, turmeric, smoked paprika, and salt in a bowl. This creates a fragrant and vibrant marinade that’s key to infusing the chicken with flavor. Rub this marinade all over the chicken, don’t forget the cavity—I like to pop the squeezed lemon halves inside for extra zing and moisture during roasting. Tie the legs together with kitchen twine so it cooks evenly. I’ve found marinating for at least 30 minutes makes a difference, but if you have time, 2 to 4 hours in the fridge amps up the flavor beautifully.

Step 2: Roast Until Golden and Juicy

Preheat your oven to 190°C (375°F). When the oven’s ready, take the chicken out of the fridge and let it come to room temperature for about 10-15 minutes—this helps it cook more evenly. Place your chicken in a roasting pan and pop it into the oven for 45 minutes. At this point, you’ll want to keep an eye on it so the skin gets that gorgeous golden color without drying out the meat.

Step 3: Brush on the Mango Chutney Glaze

After the initial roasting, pull the chicken out and brush a generous layer of smooth mango chutney all over the skin. This is my favorite part because the chutney caramelizes, creating that sticky, sweet-spicy crust that’s irresistible. Return the chicken to the oven and roast it another 20 to 30 minutes until the internal temperature reaches 75°C (165°F) and the skin is deep golden. Pro tip: I use a meat thermometer here, so I don’t have to second-guess—perfectly cooked every time.

Step 4: Rest and Apply Final Glaze Coating

Once done, take the chicken out and give it one last brush of that luscious mango glaze while it rests for 15-20 minutes. Resting is crucial—it lets the juices redistribute, keeping the meat tender and juicy when you carve it. Trust me, skipping resting is a rookie mistake I’ve learned to avoid!

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Pro Tips for Making Mango Glazed Roast Chicken Recipe

Room Temperature for Even Cooking: Letting the chicken sit out 10-15 minutes before roasting helps avoid cold spots, so the bird cooks uniformly—take it from my accidental discoveries!
Use a Meat Thermometer: This takes the guesswork out—aim for 75°C (165°F) in the thickest part of the thigh for perfect doneness.
Smooth Mango Chutney for the Best Glaze: I blend the chutney before using it to ensure it spreads easily and caramelizes nicely without clumps.
Rest the Chicken Properly: I used to skip resting to save time, but the difference in juiciness and ease of carving is worth every minute.

How to Serve Mango Glazed Roast Chicken Recipe

A whole grilled chicken with crispy, golden-brown skin that has dark grill marks is placed on a white plate. The chicken is decorated with fresh green parsley on top. Behind the chicken, there are pieces of lightly toasted flatbread with grill lines. To the side of the chicken, there is a small white bowl filled with orange-colored sauce that has a smooth texture. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle some freshly chopped cilantro and a handful of toasted sesame seeds on top to add a fresh, nutty crunch that complements the mango glaze beautifully. Sometimes, I add thin slices of fresh chili if I’m feeling extra adventurous and want a fiery contrast.

Side Dishes

My go-to sides with this recipe are fluffy coconut rice or a simple lime-cilantro quinoa salad—you’ll find the citrus notes in both sides really bring out the mango’s sweetness. Roasted sweet potatoes or a crisp green salad tossed with a light vinaigrette also work wonders here.

Creative Ways to Present

For dinner parties, I love carving the chicken onto a large wooden board and surrounding it with tropical fruits like pineapple slices, mango cubes, or pomegranate seeds. It creates a vibrant, festive feel that always impresses guests and sparks conversation!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed the first meal, wrap any leftover chicken tightly in foil or an airtight container and pop it in the fridge. I’ve noticed the flavor intensifies slightly after a day, making the leftovers even better the next day.

Freezing

This roast chicken freezes well if you separate the meat from the bones first. Slice or shred the meat, store it in freezer bags, and it’ll keep for up to 3 months. When I’ve done this, I always add a little extra mango chutney when reheating to refresh the glaze flavors.

Reheating

I like reheating the chicken in a low oven (about 150°C/300°F) wrapped in foil to keep it moist. Take it out for the last few minutes uncovered so the skin crisps back up nicely. If you have extra glaze, brush it on before the last blast of heat.

FAQs

Can I use fresh mango instead of mango chutney for the glaze?

Fresh mango lacks the sweetness, acidity, and spice balance that mango chutney provides, so it won’t caramelize the same way. If you want to use fresh mango, you could cook it down with some sugar, vinegar, and spices to create a homemade chutney, but the store-bought or pre-made variety creates the best glaze quickly.
How do I know when the roast chicken is fully cooked?

The safest and most reliable way is to check the internal temperature with a meat thermometer—aim for 75°C (165°F) in the thickest part of the thigh. The juices should run clear when pierced, and the skin should be golden and crispy.
Can I prepare the marinade and glaze ahead of time?

Absolutely. You can mix the marinade and even marinate the chicken the night before to deepen the flavor. The mango chutney glaze can be prepared or smoothed out ahead too and stored in the fridge until you’re ready to use it.
What sides pair best with Mango Glazed Roast Chicken?

Fluffy coconut rice, lime-cilantro quinoa salad, roasted vegetables, or a fresh green salad with a zesty dressing all complement the sweet and spicy notes of this chicken wonderfully.

Final Thoughts

This Mango Glazed Roast Chicken Recipe has become a staple in my kitchen for good reason—it’s simple, impressive, and absolutely delicious. Every time I make it, there’s a little extra joy seeing how the spicy glaze caramelizes to create that crave-worthy, golden skin. If you’re looking to elevate your roast chicken game and impress without spending hours in the kitchen, trust me, this recipe will quickly become one of your favorites too. So grab that mango chutney and get roasting—it’s time for a meal everyone’ll ask for again and again.