Mayo Roasted Chicken
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Mayo Roasted Chicken

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Level

moderate

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Cooking

60 min

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Preparation

30 min

Ingredients

Servings

4
Chicken
1
Potatoes
large sized, peeled and quartered
4
Lemons
halved
3
Onion
small sized, quartered
1
Garlic
medium sized, halved lengthwise
1
Onion
large sized, peeled and diced
1
Rosemary
20 g
Water
14 cup
Mayonnaise Mixture
Mayonnaise
12 cup
Raw Honey
1 tbsp
Vinegar
1 tbsp
Worcestershire Sauce
2 tsp
Cayenne Pepper
ground
14 tsp
Kosher Salt
12 tbsp
Black Pepper
1 tsp

How to cook

Prepare the oven

  • Preheat the oven to 200°C.

Prepare the potatoes and lemons

  • Season the potatoes and lemons with salt and black pepper, then toss to evenly coat them.
  • Place them onto the baking tray.

Prepare the mayonnaise mixture

  • Add 1 teaspoon of lemon zest into a small bowl.
  • Add in the mayonnaise, raw honey, vinegar, Worcestershire sauce, cayenne pepper, kosher salt and black pepper to the lemon zest and mix to combine.

Prepare the chicken

  • Pat chicken dry with paper towels.
  • Rub half of the mayonnaise mixture evenly all over the chicken and underneath the skin over the breast.
  • Sprinkle chicken evenly with salt and pepper.
  • Slice the remaining lemon and place it inside the chicken cavity along with quartered small onion, garlic and rosemary.
  • Place the chicken on top of the lemons and potatoes in the baking tray.

Start cooking

  • Roast in the preheated oven for 20 minutes.
  • Remove the tray from the oven and baste the chicken with half of the mayonnaise mixture, then return to the oven for another 20 minutes.
  • Once again, remove the tray from oven and baste with the remaining mayonnaise mixture, then return to the oven for another 20 minutes.
  • Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached.
  • Roast until it is no longer pink at the bone and the juices run clear.
  • Let stand for 5 minutes before serving.
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