Roasted Chicken With Mango Glaze

By Brett Moore

Updated 08/31/18

Mango chicken

 The Spruce

Ratings (4)
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1004 Calories
52g Fat
38g Carbs
93g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1004
% Daily Value*
Total Fat 52g 66%
Saturated Fat 16g 82%
Cholesterol 300mg 100%
Sodium 1485mg 65%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Protein 93g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Succulent roasted chicken combines with fresh mangoes to create a Caribbean-style dish sure to please. Easy to prepare, this is a simple but delicious dish to serve family or friends. Wonderful flavors of the Caribbean are used in the marinade - brown sugar, citrus, garlic, fresh mango, and herbs.

Ingredients

  • 1 whole chicken (3 to 4 pounds, rinsed and patted dry with paper towels)
  • 2 teaspoons Salt
  • 1 cup orange juice
  • 1/4 cup brown sugar
  • 1 shallot (peeled)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 ripe mango (peeled and cut into 1-inch cubes)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper (freshly ground)
  • 2 tablespoons butter (unsalted and soft)

Steps to Make It

  1. Preheat oven to 450F.

  2. Rub chicken all over with the butter and salt. To make the marinade, place the remaining ingredients in a food processor and chop until a chunky consistency.

  3. Place chicken breast-side down in a roasting pan and pour marinade over the top. Place pan in the oven. After about 20 minutes, turn the chicken breast-side up and spoon some of the marinade over the top.

  4. After another 10 minutes, the breast should be beginning to brown. Turn oven down to 350F. Baste again and continue to roast until a thermometer inserted into the thigh meat reads 165F. Continue basting every 15 minutes. Total cooking time from start to finish shouldn't be much more than an hour, depending on the size of the chicken.

  5. Remove chicken from pan and let rest on a platter or carving board for five minutes. Carve and enjoy.