Name: Mango Chutney Chicken
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken pieces (about 3 pounds / 1.4 kg); 2 tablespoons lemon juice (about 1 medium lemon); 4 tablespoons (60 ml) mango chutney; 4 tablespoons (56 g) unsalted butter, softened; 2 tablespoons (30 g) Dijon mustard; 1 tablespoon (15 ml) dry white wine; 2 teaspoons curry powder; 1 teaspoon kosher salt; 1/4 teaspoon dried thyme; 1/4 teaspoon black pepper

Description

Bone-in chicken pieces are baked in a sweet and savory sauce made with mango chutney, curry powder, and Dijon mustard.

Ingredients

Scale

8 bone-in, skin-on chicken pieces (about 3 pounds / 1.4 kg)
2 tablespoons lemon juice (about 1 medium lemon)
4 tablespoons (60 ml) mango chutney
4 tablespoons (56 g) unsalted butter, softened
2 tablespoons (30 g) Dijon mustard
1 tablespoon (15 ml) dry white wine
2 teaspoons curry powder
1 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper

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Instructions

Preheat the oven to 350°F (175°C).
Cut a few shallow diagonal lines into the skin side of each chicken piece.
Place the chicken in a large bowl or directly in a 9×13-inch baking dish. Drizzle the lemon juice over the chicken and let it sit.
In a small bowl, combine the mango chutney, softened butter, Dijon mustard, white wine, curry powder, salt, dried thyme, and black pepper. Stir well to form a thick paste.
Coat the chicken pieces evenly with half of the chutney sauce. Arrange them in a single layer in the baking dish.
Bake uncovered for 25 minutes.
Remove the dish from the oven. Spread the remaining sauce over the chicken pieces.
Return to the oven and bake for another 30 minutes. Baste the chicken every 10 to 15 minutes with the juices that collect in the bottom of the pan.
The chicken is done when a meat thermometer inserted into the thickest part of the meat registers 165°F (74°C) and the juices run clear. Let the chicken rest for 5 minutes before serving.

Notes

Check the internal temperature of the chicken with a meat thermometer. Poultry must reach a safe internal temperature of 165°F (74°C).
If the sauce begins to brown too quickly during the second half of baking, tent the baking dish loosely with aluminum foil.
Larger chicken pieces may require an extra 10 to 15 minutes of baking time. Check the temperature near the bone to ensure it is fully cooked.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baked
Cuisine: American