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Mango Chicken Traybake

By OcadoLife
Sticky, sweet and delicious, this Mango Chicken Traybake from food stylist and writer Lara Luck is an easy all-in-one midweek dinner. Featuring a great-value cut of meat and a clever fruity glaze made from mango chutney…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 8 chicken drumsticks
  • 1 tsp of salt
  • 0.5 tsp of ground black pepper
  • 2 garlic cloves, crushed or grated
  • 4 tbsp of mango chutney
  • 2.5 tsp of ground cumin
  • 2 tbsp of vegetable oil
  • 750 g of maris piper or king edward potatoes, skin on, cut into 2.5cm cubes
  • 1 cauliflower, broken into florets and leaves sliced
  • 0.5 white cabbage, cut into wedges
  • 1 red chilli, sliced, to serve (optional)
  • 1 handful of roughly torn coriander or flat-leaf parsley, to serve

Method

5 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Line a large baking tray with baking paper (use 2 smaller ones if you need to). Put the chicken in a large bowl and add the salt and pepper, half the garlic, the mango chutney, 1 tsp cumin and 1 tbsp oil. Set aside to marinate while you prep the veg.

  2. Step 2

    Blanch the potatoes and cauliflower florets in a pan of boiling water for 5 mins; drain and rinse under cold water.

  3. Step 3

    Toss the blanched veg in a separate large bowl with the remaining garlic, 1½ tsp cumin and 1 tbsp oil.

  4. Step 4

    Put the cabbage onto the tray(s), add the potatoes and cauliflower florets; top with the chicken. Roast for 20 mins. Add the cauliflower leaves; roast for 10 mins, until everything is cooked through.

  5. Step 5

    To serve, scatter with chilli (if using) and your choice of coriander or parsley.