Mayo Roasted Chicken

Serving 4
Preparation Time 30 mins
Skill Intermediate

1 Chicken
4 Potatoes (large sized, peeled and quartered)
3 Lemons (halved)
1 Onion (small sized, quartered)
1 Garlic (medium sized, halved lengthwise)
1 Onion (large sized, peeled and diced)
20g Rosemary
¼ cup Water

½ cup Mayonnaise
1 tbsp Raw Honey
1 tbsp Vinegar
2 tsp Worcestershire Sauce
¼ tsp Cayenne Pepper (ground)
½ tbsp Kosher Salt
1 tsp Black Pepper

  1. Preheat the oven to 200°C.
  2. Prepare the potatoes and lemons
  3. Season the potatoes and lemons with salt and black pepper, then toss to evenly coat them.
  4. Place them onto the baking tray.
  5. 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.
  6. 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.
  7. Roast in the preheated oven for 20 minutes.
  8. 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.
  9. Once again, remove the tray from oven and baste with the remaining mayonnaise mixture, then return to the oven for another 20 minutes.
  10. Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached.
  11. Roast until it is no longer pink at the bone and the juices run clear.
  12. Let stand for 5 minutes before serving.
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