Coronation Chicken Traybake
Why this recipe works
- Simple traybake method: Roasting the chicken and onions together keeps the cooking streamlined while letting the onions soften in the savoury tray juices.
- Sweet, savoury and sharp: Mango chutney, curry powder, mayonnaise and lemon create the classic coronation-style balance of fruitiness, gentle spice, richness and acidity.
- Crunch where it counts: Toasted almonds add a crisp, nutty contrast to the creamy sauce and juicy roasted chicken.
Get the most out of this recipe
Ingredient notes
- Use skin-on thighs: Bone-in, skin-on chicken thighs suit this method because they stay juicy during roasting and develop good colour.
- Balance with lemon: Add lemon juice gradually to sharpen the sauce without overwhelming the fruity sweetness of the chutney.
- Chutney changes the sauce: Apricot jam can replace mango chutney, but it will be sweeter and less tangy, so the lemon becomes more important.
Texture tips
- Dry the chicken well: Patting the thighs dry before seasoning helps the skin roast rather than steam, giving a deeper golden finish.
- Sauce after roasting: Coat the chicken once it is cooked so the creamy sauce stays glossy and the roasted skin keeps some texture.
Common mistakes
- Overcrowding the tray: Leave space between the chicken pieces so hot air can circulate; a crowded tray traps steam and reduces browning.
- Burning the almonds: Toast the almonds briefly and tip them onto a plate as soon as they colour, as residual heat can take them from golden to bitter.
- Not checking the thickest part: The chicken should be piping hot throughout, with clear juices from the thickest part before it is coated in sauce.
Make-ahead tips
- Keep the sauce separate: For the best texture, refrigerate the roasted chicken and onions separately from the sauce and almonds.
- Reheat before saucing: Warm the chicken and onions in a 180°C (355°F) oven until piping hot, then add the sauce and almonds just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken dry, then put it on a large baking tray and rub with the sunflower oil, fine sea salt, black pepper and ground turmeric. Peel the red onions, cut into wedges, and tuck them around the chicken.
- Roast for 30 to 35 minutes, turning the tray once, until the chicken is deeply golden and cooked through. The juices should run clear and the thickest part should be piping hot. If the onions are catching, shuffle them under the chicken for the last 10 minutes.
- Meanwhile, make the coronation-style sauce: in a mixing bowl, stir together the mayonnaise, mango chutney and curry powder. Finely grate in a little lemon zest, then squeeze in the juice and mix until smooth. Taste and add a little more lemon juice if you want it sharper.
- Toast the slivered almonds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until lightly golden and nutty. Tip straight out onto a plate so they do not continue to colour. Keep an eye on them as they can burn quickly.
- Transfer the hot chicken and onions to a serving platter, then spoon over the sauce and turn the chicken to coat. Scatter with the toasted slivered almonds and serve straight away. If you prefer a looser sauce, stir in a spoonful of the tray juices before coating.
Recipe notes
Tips
- For the best colour and crisp skin, pat the chicken thighs dry before seasoning and leave a little space between pieces on the tray.
- If you are serving anyone vulnerable to food poisoning, use pasteurised egg mayonnaise and make sure the chicken is thoroughly cooked until piping hot throughout.
Substitutions
- Replace slivered almonds with roasted peanuts for a different crunch.
- Replace mango chutney with apricot jam for a similar sweet-fruity base.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate the chicken and onions in an airtight container; store the sauce separately if possible. Reheat the chicken and onions in a 180°C (355°F) oven until piping hot, then toss with the sauce and add the almonds just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Almonds Eggs
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