
Mayo Roasted Chicken
Level
moderate
Cooking
60 min
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 | 1⁄4 cup |
Mayonnaise Mixture | |
Mayonnaise | 1⁄2 cup |
Raw Honey | 1 tbsp |
Vinegar | 1 tbsp |
Worcestershire Sauce | 2 tsp |
Cayenne Pepper ground | 1⁄4 tsp |
Kosher Salt | 1⁄2 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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