Easy Mango Chutney Chicken & Potato Traybake

There’s a special kind of magic in a traybake dinner, where simple ingredients transform into a complete, flavorful meal with minimal fuss. This Mango Chutney Chicken & Potato Traybake is a perfect example, turning a handful of pantry staples into an effortlessly elegant weeknight dinner. The star of the show is a jar of mango chutney, which creates a beautifully caramelized, sweet-and-savory glaze that coats every piece of tender chicken and potato.

This recipe is designed for those busy evenings when you crave something deeply satisfying but don’t have hours to spend in the kitchen. The gentle sweetness from the chutney, combined with a mild warmth from curry powder, gives a delightful nod to coronation chicken flavors. We’re confident this one-pan wonder will become a new family favorite, perfect served with a simple green salad or some steamed rice.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
• 1.5 lbs (700g) new potatoes, halved or quartered if large
• 1 large red onion, cut into wedges
• 1 jar (approx. 10-12 oz / 300g) mango chutney
• 2 tbsp olive oil
• 1 tbsp mild curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large, rimmed baking sheet, toss the potatoes and red onion wedges with 1 tablespoon of the olive oil, salt, and pepper. Spread them in an even layer and roast for 20 minutes to give them a head start.
3. While the potatoes are roasting, prepare the chicken. In a large bowl, combine the entire jar of mango chutney, the remaining 1 tablespoon of olive oil, the curry powder, and garlic powder. Mix well to create a smooth glaze.
4. Add the chicken thighs to the bowl and toss thoroughly, ensuring each piece is generously coated in the mango chutney mixture.



5. After 20 minutes, remove the baking sheet from the oven. Nestle the coated chicken thighs among the partially cooked potatoes and onions. Spoon any remaining glaze from the bowl over the chicken and potatoes.
6. Return the tray to the oven and bake for another 30-35 minutes, or until the chicken is cooked through (juices run clear and internal temperature reaches 165°F / 74°C) and the potatoes are tender and lightly browned.
7. Remove from the oven and let it rest for a few minutes. Garnish generously with fresh chopped cilantro or parsley before serving.

Nutrition Information

Estimates per serving (based on 4 servings)