Mayonnaise Roasted Whole Chicken – Crisp and juicy, this Christmas roast chicken is a marvelous thing that is sure to impress on your Holiday table. The herbs and mayonnaise rub infuses so much flavor to the meat – everyone will love!
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Ingredients list for the Oven Roasted Chicken
- One 4lb. (2kg) whole chicken
- Fresh thyme sprigs
- Fresh sage sprigs
- Salt and pepper
- 2 heads of garlic, sliced horizontally
- 1 red onion, halved
- 1 yellow onion, halved
The mayonaise rub
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 1 tablespoon hot chili paste (we used Sriracha sauce)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- Kosher salt and fresh ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Tie the legs together with kitchen twine. Let sit 1 hour in the refrigerator to allow salt to penetrate the meat.
2. In a large bowl or measuring cup, combine the ingredients for the white sauce. Keep a cup of the sauce for serving. Set aside.
3. Preheat your oven to 425°F (210°C) and lightly grease a baking dish or roasting pan.
4. Line 2 halves of garlic head, age, thyme, and onion halves in the bottom of the roasting pan and arrange chicken on top. Insert a couple onion halves, 2 halves of a garlic head, sage, and thyme into the chicken. Add some more veggies around the bird. Brush chicken generously on all sides with the white sauce and sprinkle with herbs and more black pepper.
5. Roast chicken for 50-60 minutes, brushing chicken with the white sauce every 15-20 minutes. An instant-read thermometer inserted into the thickest part of the breast or thigh should register 165°F (73°C). As you often transfer chicken in and out of the oven for brushing, you may have to roast it a little longer to compensate the loss of temperature.
6. Once done, let chicken rest in the roasting pan at least 20 minutes before carving to let the meat re-absorbate the juices. No worries, chicken won’t get cold and it will be the juiciest chicken you’ll ever have. Garnish with fresh thyme, sage and serve with the remaining white sauce. Enjoy!
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
The chicken turned out fantastic, but what I thought was the bomb is that white sauce.
For left overs I sliced a ciabatta roll in half and smotherd it with the white sauce (it has an excellent spicey bite to it) laid down some thin slices of yellow onion ( i think red would be even better) put a healthy mound of white meat from the chicken and added more white sauce overthe chicken.
Sliced the sandwich in half and cannot wait till tomorrow to make another :)This was very good. I made it for guests and they all raved. It’s definitely a keeper. Served with creamed spinach and sweet potatoes. Making again this week.
this was great added corn and green beans and roasted red potatoes
Looks yummy! Could you do this with assorted chicken pieces that are already cut? Like legs with thighs attached & breasts all with skin still on & bone in? Any idea on time to cook cut pieces? Just thinking for a dinner party it would be nice to not have to cut the chicken after its cooked. I am going to try this recipe this weekend?
My daughter and I made this for Christmas dinner. We didn't use the spicy stuff because I'm a baby when it comes to that ha, but it was delicious and we plan on making it again.
