Herb-Roasted Chicken with Fresh Mango Chutney

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels and place in a roasting pan.

2. 2

   Rub 2 tablespoons olive oil all over the chicken skin. Mix salt, pepper, garlic powder, thyme, and paprika in a small bowl, then season chicken inside and out with the spice mixture.

3. 3

   Roast chicken for 60-75 minutes, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let rest for 10 minutes before carving.

4. 4

   While chicken roasts, make the chutney: Heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes until softened.

5. 5

   Add bell pepper, ginger, and jalapeño to the saucepan. Cook for 2-3 minutes until fragrant.

6. 6

   Stir in diced mangoes, vinegar, and brown sugar. Simmer for 15-20 minutes, stirring occasionally, until chutney thickens slightly.

7. 7

   Remove chutney from heat and stir in cilantro and lime juice. Season with salt to taste. Let cool slightly before serving.

8. 8

   Carve the rested chicken and serve with the warm mango chutney alongside.