Make this baked mango chicken legs with green onions and potatoes. The chicken is covered in an amazing sticky, sweet, and spicy mango chutney glaze. Only 4 ingredients, one tray, and dinner is served.
This baked mango chicken recipe is easy to make and requires just a few ingredients and minimal effort. All you have to do is place the ingredients on a baking sheet. Make a salad with yogurt dressing to go with it, and you have a great weeknight meal ready!
Baked chicken legs are a common item on our meal plan. If I ask my kids what they want to eat, they are very likely to say โchicken legs.โ So, I have to be creative.
I wanted to find a way to include green onions in this recipe. I liked the roasted green onions so much, and I wanted to see how they would be when cooked together with other ingredients.
I have to say that I was extremely pleased with the result. Tender, sweet thighs and drumsticks surrounded by rather crispy potatoes and topped with those wonderfully aromatic roasted green onions.
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Recipe ingredients
Only four ingredients, not counting salt and pepper:
Chicken legs: a mixture of thighs and drumsticks. You can only use one or another; it doesn't matter.
Potatoes: I had new potatoes, but regular potatoes will be perfect as well.
Green onions: or spring onions, whatever you like to call them.
Mango chutney:
- This baked mango chicken is the perfect recipe for using leftover mango chutney you just happen to have in the fridge.
- I used homemade chutney for this recipe because mango chutney is not really easily available around here, and when it is, it is not very good, so I stopped buying it.
- You can absolutely use your favorite brand or experiment with other chutneys as well.
- My chutney was rather chunky, so I blended it for just one moment, it still has bits in it, but not as coarse as before.
Alternative: You can use any other kind of chutney you like, actually. Why not try tomato or onion chutney, for instance, or peach chutney? I make a homemade version from time to time, and I never miss the opportunity to use it for this baked chicken recipe.
How to bake mango chicken?
- This baked mango chicken dish cannot be easier to make.
- Clean and place everything on one tray.
- Bake.
- That's it.
How to store and reheat?
Refrigerate leftovers in an airtight container for 2-3 days.
You can freeze leftover chicken but not leftover potatoes. Frozen and thawed potatoes are not great.
Reheat in the oven or microwave.
Baked Mango Chicken
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 4-5 tablespoons mango chutney Note
- 1.7 lb small new potatoes or regular potatoes
- 2 bunches green onions
- fine sea salt and black pepper
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC.
- Prepare the chicken: Sprinkle the chicken with salt and pepper on both sides and place on a large baking tray, skin side up. Smear the mango chutney on the chicken legs.4 chicken thighs + 4 chicken drumsticks + fine sea salt and black pepper + 4-5 tablespoons mango chutney
- Prepare potatoes: Thoroughly clean and dry the potatoes, leaving the skin on. Depending on their size, you can either leave them whole or halve and quarter the larger ones. They should all be pretty much the same size. Spread them on the baking tray around the chicken legs.1.7 lb small new potatoes/ 750 g
- Bake in the preheated oven for about 20 minutes.
- Prepare green onions: In the meantime, clean, top, and tail the green onions and cut them into 5 cm/2-inch pieces. After the 20-minute baking time, spread them on top of the potatoes in the baking tray. 2 bunches green onions
- Continue baking for another 15 minutes, or until the chicken juices run clear, the potatoes are fully cooked, and the onions are tender and slightly brown.
Jennifer says
I did this recipe with just thighs and store bought mango chutney and it was delicious. Easy one pan and the potatoes soaked up the mango chutney that was oozing off the chicken . My family says this is a keeper . I also added red pepper flakes to half and cayenne , made the other half spicy and left the other half sweet ! Will definitely make again!
Adina says
I am so glad to hear it, Jennifer. Tahak you for the feedback.
Claire says
I made this recipe with a different kind of chutney that was home made. (With mixed fruit including apple, raisins and orange peel) It turned out delicious!
The chutney was very chunky but I didn't bother to blend it. I added a drizzle of olive oil and a splash of water at the beginning of cooking, although this probably wasn't necessary. There was a lot of liquid and oil in the finished dish and it was a lovely flavour.
I will be cooking this again and I will try it with mango chutney too.
Adina says
That sounds wonderful! Thank you for the feedback, Claire.
Priya says
Chicken with mango chutney sounds yum. Came here after a long time Adina as I was moving to a different location. Slowly checking your older posts.
Kate says
Oh yum! This looks fantastic and so easy. Pinning!!
Leigh Suznovich says
Oh wow, these look so incredible! I always love having another fantastic chicken dinner in my arsenal :-). Love the flavor combination.
Adina says
Thank you, Leigh.
Kim | Low Carb Maven says
Oh, mama! Mango chutney is one of my favorites and so good on baked chicken. I love the combination of flavors you have going on in this dish. My kids love chicken legs, too, and admittedly they aren't my favorite, but I would eat these with no problem at all! I have some Major Grey's in the outside fridge, but may give your chutney recipe a whirl. Yum!
Adina says
Thank you, Kim, I hope you try it.
Chris Scheuer says
Looks amazing! I'm not a chicken leg fan but I think I might become one if I lived at your house!
Adina says
Thank you, Chris.