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Mango Chicken Traybake

Mango Chicken Traybake

Brought to you by: OcadoLife
    4 serving
2.3 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 and just a hint of spice, the budget-friendly dish is sure to be a hit with all the family. Looking for more chicken recipes? Look no further.
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  • 8 chicken drumsticks
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 garlic cloves, crushed or grated
  • 4 tbsp mango chutney
  • 2½ tsp ground cumin
  • 2 tbsp vegetable oil
  • 750g maris piper or king edward potatoes, skin on, cut into 2.5cm cubes
  • 1 cauliflower, broken into florets and leaves sliced
  • ½ white cabbage, cut into wedges
  • 1 red chilli, sliced, to serve (optional)
  • 1 handful roughly torn coriander or flat-leaf parsley, to serve


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.

Step 2

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

Step 3

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

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.

Step 5

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

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