Mayo Roasted Chicken
February 21, 2019
Roasted chicken is a seemingly simple thing to make. Just buy a whole chicken, season it, and stick it in the oven for about an hour. Easy, right? You may have tried oven-roasting a whole bird and come up with an unevenly cooked clucker or even dry, sinewy meat that nobody wants to chew. Several failed attempts to get perfectly cooked, juicy meat and lightly browned, slightly crispy skin can make you want to give up and buy grocery store rotisserie chicken forever.
While there's no shame in taking some supermarket shortcuts sometimes, you can learn to create moist, flavorful roast chicken at home without disappointment. Follow our easy recipe to create this comforting classic.
Looking for something a little different? You can easily switch up the flavor of your mayo roasted chicken by using flavored mayo. For a Tex-Mex spin, try Primal Kitchen Chipotle Lime Mayo. For a garlic lover's dish, sub Primal Kitchen Garlic Aioli. And if you like your meat with a touch of sweetness, go for Primal Kitchen Whip Dressing & Spread.
Mayo Roasted Chicken
If you've ever followed the oven-roasting directions on a package of chicken to a tee, then been disappointed by a desert-dry bird, try this recipe. The secret to a perfectly moist and juicy bird isn't basting it every two seconds—it's adding mayo or whipped spread!
1 whole chicken (about 5 lbs.)
- Kosher salt and freshly ground black pepper
- 1 head of garlic, cut in half
- 1 bunch of fresh herbs, such as thyme or rosemary, optional
- 2 lemons, quartered
1/2 cup Primal Kitchen Mayo with Avocado Oil
- 2 carrots, cut into 2-inch pieces
- 1 yellow onion, cut into quarters
- 1 cup chicken bone broth or white wine (if desired)
Primal Kitchen Whip Dressing & Spread
Preheat oven to 425ºF and position a rack in the lower third of the oven.
Remove the chicken giblets from inside the bird. Rinse the chicken thoroughly and dry well with paper towels. Salt and pepper the inside and outside of the chicken liberally. Stuff the cavity with garlic, herbs and lemon. Rub the mayo on the entire outside surface of the skin and underneath the skin.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the carrots and onion on the bottom of a roasting pan or baking sheet. Add the chicken on top. Pour the chicken broth, bone broth, or wine into the bottom of the pan and carefully place the pan in the oven.
Roast for about an hour and a half or until the juices run clear when you slice between a leg and thigh. Remove from oven and tent with foil. Rest the bird for 15-20 minutes before carving.
You might also enjoy these tasty side dishes: