Mango Chutney Chicken

Updated at: Thu, 17 Aug 2023 00:07:26 GMT

Step 1

Heat the oven to 425°F with the rack in the middle position. Line a rimmed baking sheet with foil, then set a wire rack on top. In a small saucepan over medium, melt the butter. Add the ginger and turmeric and cook, stirring, until the spices are fragrant, 30 to 60 seconds. Remove from the heat and stir in the chutney. Measure 3 tablespoons of the mixture into each of 2 small bowls to use for glazing; set the remaining mixture aside in the saucepan, covered, for making the sauce.

Step 2

Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove and discard the backbone (or save it to make broth). Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Pat the chicken dry with paper towels, then season on all sides with salt and pepper. Place skin side up on the prepared rack and brush evenly with the chutney mixture from one of the small bowls. Roast for 40 minutes. Wash and dry the brush.

Step 3

Remove the chicken from the oven and, using the clean brush, apply the chutney mixture from the second bowl. Continue to roast until the thighs reach 175°F, another 10 to 15 minutes. Remove from the oven and let rest for 10 minutes.

Step 4

While the chicken rests, set the saucepan over medium-low and heat the chutney mixture, stirring, until just warmed through, 1 to 2 minutes. Off heat, stir in the cilantro and lemon juice. Taste and season with salt, pepper and additional lemon juice, if needed, then transfer to a serving bowl. Carve the chicken and serve with the sauce.

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