Description
This Roast Chicken with Mango Chutney Glaze is a flavorful and easy-to-make dish featuring a whole chicken rubbed with a fragrant blend of spices and garlic, then roasted to juicy perfection. The chicken is finished with a sweet and spicy mango chutney glaze that adds a deliciously sticky and aromatic layer. Perfect for a family dinner or special occasion, this recipe combines vibrant Indian-inspired flavors with comforting roast chicken.
Ingredients
Scale
Chicken and Marinade
- 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
Glaze
- 120g / 1/2 cup mango chutney, processed till smooth
Instructions
- Prepare the marinade: In a bowl, combine the vegetable oil, minced garlic, lemon juice, dried ginger, dried coriander, turmeric, smoked paprika, and salt. Mix well to form a smooth marinade.
- Marinate the chicken: Rub the marinade all over the chicken, including inside the cavity. Place the squeezed lemon halves inside the cavity. Tie the legs together with kitchen twine to ensure even cooking. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.
- Preheat the oven: Remove the chicken from the fridge about 10 minutes before cooking to bring it to room temperature. Preheat your oven to 190°C (375°F).
- Roast the chicken (first phase): Place the chicken in a roasting pan and roast in the oven for 45 minutes. This initial cooking will start to brown the skin and cook the chicken through.
- Apply the mango chutney glaze: Remove the chicken from the oven and brush the smooth mango chutney all over the surface of the chicken, coating it evenly.
- Roast the chicken (second phase): Return the glazed chicken to the oven and roast for an additional 20 to 30 minutes. Roast until the internal temperature of the chicken reaches 75°C (165°F) and the skin is golden and caramelized from the chutney glaze.
- Rest the chicken: Take the chicken out of the oven, apply a final coat of the mango chutney glaze for extra flavor and shine, then let the chicken rest for 15 to 20 minutes. This allows the juices to redistribute, resulting in a tender and moist chicken.
- Carve and serve: After resting, carve the chicken and serve it warm, accompanied by your favorite side dishes.
Notes
- This roast chicken is a low-prep dish, featuring an aromatic spice rub with ginger, coriander, turmeric, and smoked paprika, balanced by a sweet and spicy mango chutney glaze.
- Marinating the chicken ahead of time ensures deeper flavor penetration.
- Make sure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Resting the chicken after roasting is essential to keep the meat juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 21 g
- Sodium: 723 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 135 mg
