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Mango chutney chicken potato traybake

Mango chutney chicken potato traybake in a roasting tin

Mango chutney chicken potato traybake

Name: Mango chutney chicken potato traybake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil (or use chilli olive oil); 4 tbsp mango chutney; 2 tsp mild curry powder; 4 garlic cloves finely chopped; 8 chicken thighs (skinless and on the bone, see tip); 750g baby potatoes halved; fresh coriander finely chopped; chilli oil for drizzling; steamed greens to serve (optional)

Chetna Makan

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

plus sitting

A star rating of 4.9 out of 5.116 ratingsRate

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Mango chutney adds gentle sweetness, which, along with the curry powder, nods to coronation chicken. Serve with rice or a crunchy, leafy salad

Dairy-free

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

(or use chilli olive oil)
4 tbsp mango chutney
2 tsp mild curry powder
4 garlic cloves

finely chopped
8 chicken thighs

(skinless and on the bone, see tip)
750g baby potatoes

halved
fresh coriander

finely chopped
chilli oil

for drizzling
steamed greens

to serve (optional)

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Nutrition: per serving

kcal400
fat16g
saturates4g
carbs36g
sugars9g

low
fibre4g
protein26g

high
salt2.11g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. In a roasting tin mix the oil, chutney, curry powder, garlic and 1 tsp salt. Add the chicken and potatoes and toss to coat. Cook for 45 mins until golden and the chicken is cooked through.
step 2

Remove the tin from the oven and leave for 5 mins for the chutney to thicken slightly. Sprinkle over the coriander, drizzle over the chilli oil and serve with some steamed greens, if you like.

TIP

If you prefer, you can leave the skin on your chicken thighs, or to remove it, grab a corner with your fingers and pull it away in one steady motion. Use a sharp knife to remove any remaining skin, if needed.

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Overall rating

A star rating of 4.9 out of 5.116 ratings

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