Mayo Roasted Chicken Recipes

SRIRACHA MAYO ROASTED CHICKEN

Steps:

• In a small bowl, mix 1/2 cup mayo with 1 1/2 tablespoons of Sriracha.
• Preheat oven to 425F. Line a
• Gently lift the skin from the breasts and thighs and rub 2 tablespoons of the Sriracha Mayo under the skin. Use a basting brush (or your hands) to evenly distribute another 2 tablespoons of the mayo all over the chicken. Set aside the other 4 tablespoons.
• Roast on center rack for 1 hour. Remove from oven, baste with remaining mayo and continue cooking for an additional 30 minutes or until the juices run clear.
• Remove, allow to cool for 5 to 10 minutes, carve, serve and Enjoy!

ROASTED MAYONNAISE CHICKEN DINNER

Steps:

• Preheat oven to 450 degrees F.
• Wash and pat the chicken dry with paper towels. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Insert a sprig of rosemary, thyme, and sage into the cavity. Use butcher's twine to tie the legs together. Set aside.
• Place the potatoes, carrots, onions, water, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and two sprigs each of the sage, rosemary, and thyme into the Dutch oven. Stir to combine and distribute so that there is an even layer of veggies.
• Place the chicken on top of the veggies. Cover with a lid and roast for 20 minutes.
• In the meantime, whisk together the mayonnaise, cider vinegar, Worcestershire sauce, dried red chili flakes, and the remaining salt and pepper. Set aside.
• After 20 minutes, remove from the oven and baste the chicken with half of the mayonnaise mixture. Keep the lid off. Return to oven for another 20 minutes.
• Once again, remove from oven and baste with the remaining mayonnaise mixture. Return to oven for another 20 minutes.
• Check that the temperature of the chicken is 165 degrees F. If not, return to oven for a few more minutes until done. If the chicken is browning too much, loosely tent with aluminum foil.
• Once done, remove from oven and let rest for five minutes. Lift out the chicken and carve. Use a slotted spoon to retrieve the vegetables. Serve immediately.

MAYO CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
• Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

ROASTED SPICY MAYONNAISE CHICKEN BREASTS

Steps:

• Preheat the oven to 425 degrees F.
• Line a rimmed baking sheet with foil.
• In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper, and cayenne.
• Arrange the chicken on the prepared baking sheet.
• Slather the mayonnaise mixture over the chicken.
• Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes.
• Transfer the chicken to a serving platter and serve hot.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.