Chutney Mayonnaise Chicken

• 1 (1 1/2-2 kg) whole chickens
• 1 (40 g) packet French onion soup
• 250 ml boiling water
• 250 ml fruit chutney
• 250 ml mayonnaise
• salt & pepper

1. Rinse chicken,cut into portions and season with salt & pepper.
2. Place into a large ovenproof dish with a lid.
3. Mix the soup with the boiling water.
4. Add the chutney and mayonnaise and mix together.
5. Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
6. No need to preheat the oven.
7. Remove the lid after an hour and bake further until the chicken browns on the top.
8. Serve with rice and vegetables or a salad.
9. Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
10. Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.

whole chickens, packet, boiling water, chutney, mayonnaise, salt

Taken from www.food.com/recipe/chutney-mayonnaise-chicken-334868 (may not work)