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This recipe is so old, we cannot even recall where we got it! But it has stayed a firm family favourite for decades, passed on for at least three generations from mother to daughter.

Vintage Chutney Chicken


  • 4 chicken thighs
  • 4 chicken drumsticks
  • 250 ml chutney
  • 250 ml mayonnaise
  • 250 ml water
  • 1 x packet brown onion soup powder

Chef's hint:

You can use a whole chicken and portion it yourself. It should save you a welcome buck or two :)!


Trim all excess fat from the thighs, and if necessary, remove any bits of offal or liver from underneath the thighs. (The livery bits cook out and leave dark impurities in your sauce). Place all the chicken pieces in an oven safe dish and set aside.

Whisk the rest of the ingredients until well combined and pour over the chicken pieces. Place in the oven preheated to 190 C and bake for about 1 hour, turning the pieces twice, until the chicken is cooked, the juices run clear and the skin has nicely caramelised.

You can serve this recipe with rice or orzo (pasta rice) and a light, crisp salad. Instead of the rice or orzo, try mashed potato, sweet potato or butternut. Delicious!

Serves 4 6.