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Chicken and mango chutney traybake recipe

30 ratings

You can't go wrong with a chicken traybake and this fruity number featuring budget-friendly chicken drumsticks is sure to be a new favourite family meal. Add in some butternut squash and stir through a dollop of mango chutney – there's no shortage of flavour here! See method

Serves 4
Takes 45 mins
907 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

1kg chicken drumsticks
½ butternut squash, peeled, deseeded and cut into 2cm chunks
1 red onion, cut into 2cm wedges
3 tbsp curry powder
2 tbsp vegetable oil
300g long-grain rice
400g tin chickpeas, drained and rinsed
2 garlic cloves, crushed
1 red chilli, finely diced, deseeded if you like
4 tbsp mango chutney
15g fresh coriander, chopped
1 lime, cut into wedges

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
3800kj
907kcal 45%
Fat
41g 59%
Saturates
12g 60%
Sugars
17g 19%
Salt
1.1g 18%

of the reference intake
Carbohydrate 86.5g Protein 43.5g Fibre 8.3g

Method

Preheat the oven to gas 8, 240°C, fan 220°C. Add the chicken drumsticks, squash, onion, curry powder and oil to a high-sided roasting tin. Season, toss to coat, then spread in an even layer and roast for 30 mins until the vegetables are tender and the chicken is golden and starting to crisp.
Meanwhile, cook the rice to pack instructions.
Stir the chickpeas, garlic and chilli into the traybake and roast for another 5 mins. Stir through the mango chutney to coat, then roast for a final 5 mins or until sticky and bubbling. Scatter over the coriander and serve with the rice and lime wedges for squeezing over.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Traybake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.