This spiced chicken and mango traybake is a fuss-free dinner that delivers big flavour with minimal effort. Tender chicken and golden potatoes are coated in a fragrant blend of warming spices, while mango chutney adds a glossy, sweet heat that ties everything together.
As it roasts, the sauce thickens and clings to every bite, creating a satisfying balance of savoury and sweet. Finished with fresh spinach, crunchy almonds and a squeeze of lime, it’s a vibrant, all-in-one dish perfect for busy weeknights or relaxed weekend cooking.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hr 5 mins
Ingredients
750 g baby potatoes, halved
2 Tbsp. olive oil
1 tsp. cumin
1 tsp. garam masala
1/2 tsp. chilli powder
1/2 tsp. turmeric
juice of 1/2 lime, plus wedges to serve
4 Tbsp. mango chutney (we used Geeta’s)
6 boneless, skinless chicken thighs, sliced into strips
100 ml chicken stock, made using 1/2 cube
150 g baby leaf spinach
3 spring onions, finely sliced, to serve
30 g flaked almonds, lightly toasted
Directions
Step 1Preheat the oven to 200°C (180°C fan), mark 6. Put the potatoes in a large ovenproof baking dish. Drizzle with 1 tbsp oil, season, and bake for 30 minutes, shaking halfway through.
Step 2Meanwhile, mix the remaining oil with the spices and lime juice with the mango chutney. Pour into a large bowl, add the chicken and toss to coat.
Step 3After the potatoes have cooked for 30 minutes, carefully remove from the oven and add the chicken mixture, stirring to combine. Pour in the stock and return to the oven for 20 minutes, until the potatoes are tender and the chicken is cooked through.
Step 4Stir through the spinach and cover with foil. Return to the oven for 2–3 minutes, until wilted. Stir again, then sprinkle over the spring onions and toasted almonds. Serve with lime wedges for squeezing over.
GH TIPS:
If you don’t have mango chutney, swap it for any other type of chutney (onion chutney works great here), or try mixing apricot jam and a splash of vinegar or lime juice. You’ll still get that same balance of sweetness and tang, and it works just as well with the spices.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
