Chutney Chicken

Baked chutney and mayo chicken puts a gourmet spin on your everyday chicken-mayo combo. Serves 6.


  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 6 tbsp Mrs Balls Original or Jalapeno Chutney
  • 1 tbsp Holbrooks Worcestershire Sauce
  • 6 tbsp Crosse & Blackwell Creamy Mayonnaise
  • 8 chicken thighs, with skin and bone


Heat the oven to 200°C.

Heat oil in a frying pan over a medium heat. Cook the onions and garlic for a 1-2 minutes until onions have softened.

Stir in the chutney, Worcestershire sauce and mayonnaise.

Season to taste.

Arrange chicken pieces on a foil-lined baking tray and spoon over the chutney mixture.

Roast for 40-45 minutes until cooked through and sticky.