If you’re on the lookout for a roast chicken dish that manages to be both comforting and a little unexpected, this Mango Glazed Roast Chicken Recipe is absolutely the answer. I love this because it blends the aromatic spices you’d expect in a roast with a luscious, fruity mango chutney glaze that caramelizes beautifully in the oven, giving you that stunning golden finish and an explosion of flavor with every bite. Trust me, you’re going to want to read on — this recipe truly becomes a go-to for family dinners or when you want to impress without stressing in the kitchen.

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Why You’ll Love This Recipe

Effortless Flavor Boost: The mango chutney glaze adds a sweet and tangy layer that pairs perfectly with warm spices, no fancy ingredients needed.
Juicy, Tender Chicken: Marinating the chicken infuses moisture and spice, so you end up with meat that’s succulent and packed with taste.
Versatile and Crowd-Pleasing: Whether it’s a weekday dinner or a special occasion, this recipe fits right in and impresses everyone.
Simple Prep and Cleanup: Minimal ingredients and steps mean less time in the kitchen and more time enjoying your meal.

The image shows a roasted chicken leg with a glossy, golden-brown skin that is slightly charred in some areas, giving it a crispy texture. The chicken rests on a white plate, and there is a sprig of fresh green cilantro placed on top, adding a pop of color. To the side of the chicken, there is a small white bowl filled with a smooth brown sauce. The background surface has a white marbled texture, highlighting the warm colors of the chicken and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Mango Glazed Roast Chicken Recipe come together like a dream – from the fragrant spices to the luscious mango chutney that seals in all that flavor. When shopping, I recommend picking a good-quality chutney with a nice balance of sweet and tangy notes for the best glaze.

Whole chicken: Choose a fresh or well-thawed bird around 1.5 to 1.6 kg for even cooking and juicy results.
Garlic: Fresh cloves are a must for that punch of mellow garlic flavor, finely minced to spread throughout the marinade.
Lemon juice: The acid brightens the marinade, helping tenderize the chicken while adding freshness.
Vegetable oil: Neutral oil helps the spices soak into the skin and promotes that crispy roast texture.
Dried ginger: Adds warm, subtle spice and depth without overpowering the chicken.
Dried coriander: Earthy and slightly citrusy, perfect for balancing the other spices.
Turmeric: Contributes beautiful golden color and a gentle, slightly bitter undertone.
Smoked paprika: Brings smoky warmth and a vibrant reddish hue to the marinade.
Salt: Essential for seasoning and helping the flavors meld.
Mango chutney: Smooth, sweet, and tangy — this is the star of the glaze that creates a gorgeous caramelized finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Mango Glazed Roast Chicken Recipe is how adaptable it is. You can easily tweak the spices, switch up the glaze, or make adjustments for dietary needs — I encourage you to make it your own!

Spice it up: I like adding a pinch of cayenne pepper for a little extra heat, especially if you love a bit of kick in your dishes.
Herb twist: Toss in some fresh rosemary or thyme in the cavity for an herby aroma that elevates the roast.
Gluten-free glaze: Most mango chutneys are naturally gluten-free, but just check the label to keep this recipe safe for gluten-sensitive friends.
Sweet reduction: If you want less glaze sweetness, mix in a splash of apple cider vinegar to balance the mango chutney before glazing.

How to Make Mango Glazed Roast Chicken Recipe

Step 1: Create the Flavorful Marinade

Start by mixing the vegetable oil, minced garlic, freshly squeezed lemon juice, dried ginger, coriander, turmeric, smoked paprika, and salt in a bowl. This combination quickly transformed my roast chicken game — the spices really soak in and work their magic during the marinating.

Step 2: Marinate the Chicken Thoroughly

Rub the marinade all over the chicken, making sure to get under the skin as well as inside the cavity for maximum flavor penetration. Pop the squeezed lemon halves inside the cavity, then tie the legs with kitchen twine if you have it — this helps keep the shape compact for even cooking. Let the chicken marinate for at least 30 minutes or up to 4 hours in the fridge. I often prep this in the morning and roast it by dinner time, letting those spices sink in deep.

Step 3: Get Your Oven Ready and Roast

Preheat your oven to 190°C (375°F). Take the chicken out of the fridge and let it sit at room temperature while the oven warms up — this helps it roast more evenly. Place the bird breast-side up in a roasting pan and pop it in the oven for 45 minutes. At this stage, you’ll start to smell the spices melding beautifully.

Step 4: Glaze with Mango Chutney

After 45 minutes, pull the chicken out and brush it generously with the smooth mango chutney. This is the part that really wowed my family — the glaze caramelizes in the next 20 to 30 minutes in the oven, creating that iconic sticky, golden finish you want from a roast chicken.

Step 5: Check and Rest Before Carving

Keep roasting until the chicken’s internal temperature reaches 75°C (165°F) — use a meat thermometer if you have one, it’s the best way to avoid dry chicken. Once done, brush one last coat of that luscious chutney on and let it rest for 15-20 minutes. This resting step is crucial; it lets the juices redistribute and keeps the meat juicy and tender when you carve it.

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Pro Tips for Making Mango Glazed Roast Chicken Recipe

Marinate Longer for Deep Flavor: I usually aim for at least 2 hours or overnight when possible — it totally amps up the taste.
Don’t Skip Room Temperature Rest: Letting the chicken come to room temp before roasting helps it cook evenly and prevents dry spots.
Use a Meat Thermometer: This little gadget saved me from under-cooked or overcooked chicken countless times — highly recommend.
Final Rest is Key: Resting the chicken after roasting ensures juicy, tender meat instead of drying out when carving.

How to Serve Mango Glazed Roast Chicken Recipe

A whole grilled chicken with crispy, golden-brown skin that has dark grill marks is placed on a white plate. The chicken is decorated with fresh green parsley on top. Behind the chicken, there are pieces of lightly toasted flatbread with grill lines. To the side of the chicken, there is a small white bowl filled with orange-colored sauce that has a smooth texture. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle some fresh chopped cilantro or parsley on top once the chicken is carved — it adds a lovely fresh note and brightens the deep glaze colors. Thinly sliced spring onions also make a nice crunch and a mild bite that complements the sweet mango glaze.

Side Dishes

This chicken pairs beautifully with simple sides like garlic mashed potatoes or fluffy basmati rice to soak up that flavorful glaze. For veggies, roasted carrots or a crisp cucumber and tomato salad add just the right contrast in texture and freshness.

Creative Ways to Present

For special occasions, I’ve arranged carved chicken pieces on a large platter lined with fresh greens and citrus wedges — it looks gorgeous and invites guests to dig in. You can also drizzle a little extra warm mango chutney over the meat for that wow factor and a touch of gloss.

Make Ahead and Storage

Storing Leftovers

Wrap leftover chicken tightly in foil or place it in an airtight container and refrigerate for up to 3 days. I like keeping the glaze on the meat to preserve moisture instead of drying it out by peeling it off.

Freezing

You can freeze the cooked chicken in portions, either shredded or sliced, wrapped in freezer-safe packaging. I found that freezing works best if you add a little extra chutney glaze before sealing to keep it from drying out in the freezer.

Reheating

Reheat leftovers gently in a covered pan on low heat or in the oven at 160°C (325°F) until warmed through — this helps maintain juiciness. Avoid microwaving if you can, as it tends to dry the chicken out and toughen the skin.

FAQs

Can I use fresh mango instead of mango chutney for the glaze?

While fresh mango adds a nice natural sweetness, it lacks the concentrated flavor and spice that mango chutney provides. If you want to use fresh mango, try cooking it down with some vinegar, sugar, and spices to mimic chutney’s tangy, spicy profile before glazing.
How do I know when the roast chicken is fully cooked?

The safest way is to use a meat thermometer – the internal temperature should read 75°C (165°F) when inserted into the thickest part of the thigh without touching the bone. The juices should run clear, and the skin should be a gorgeous golden brown.
Can I prepare the marinade a day ahead?

Absolutely! Marinating your chicken overnight enhances the flavor depth even further. Just keep it covered tightly in the fridge and bring it to room temperature before roasting.
What can I substitute for vegetable oil?

Light oils like canola, sunflower, or grapeseed oil all work well here. I stick to neutral oils because they let the spices shine without adding extra flavors.

Final Thoughts

This Mango Glazed Roast Chicken Recipe is one of those dishes that feels special but is truly simple to make. Over the years, I’ve found it the perfect balance between flavor and ease, and my family goes crazy for it every single time. Whether you’re new to roasting or a seasoned pro, I promise you’ll appreciate this blend of warm spices with the tropical sweetness of the mango chutney glaze. Give it a try—you’ll be adding it to your rotation in no time, and I can’t wait for you to enjoy it as much as I do!