Chutney and Mayo Oven Baked Chicken
Easy week night recipe for fall off the bone chicken
Servings 4
Ingredients
- 8 Pieces Chicken Pieces You can use drumsticks, thighs, or a mix. Bone-in, skin-on pieces work best as they stay juicy while baking.
- Salt To taste
- Pepper To taste
- 1 Cup Boiling hot water Helps dissolve and distribute flavors evenly.
- 1 Cup Chutney Mrs. Ball’s Chutney is my go-to; it gives the perfect balance of sweetness and tang
- 1 Cup Mayonaise Full-fat mayo works best for a rich, creamy sauce
- 1 Packet Brown Onion Soup – Adds a deep, savory onion flavor that pairs beautifully with the chutney
Instructions
- Preheat your oven to 180°C (350°F). If you forget to preheat, don’t stress—it’s not a deal-breaker!
- Arrange the chicken pieces in an oven-safe dish. Make sure they are in a single layer so they cook evenly. Sprinkle them generously with salt and pepper
- Prepare the sauce: In a mixing bowl, combine the boiling water, chutney, mayonnaise, and onion soup mix. Stir until everything is well blended.
- Pour the sauce over the chicken, making sure each piece is nicely coated.
- Bake uncovered for 60 minutes or until the chicken is golden brown, the sauce is bubbling, and the meat is tender. If you want an extra crispy top, you can broil it for the last 5 minutes.