Crisp and juicy, roasted to perfection with an incredible mayonnaise rub everyone will love.
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!
INGREDIENTS LIST FOR THE OVEN ROASTED CHICKEN
- One full 4 lb (2 kilogram) chicken
- fresh stems of thyme
- fresh sprigs of sage
- Add pepper and salt.
- Two heads of garlic, cut in half lengthwise
- One red onion, cut in half
- Half a yellow onion
The mayonaise rub
- One cup of mayonnaise
- Half a cup of apple cider vinegar
- One tablespoon of spicy chili paste (Sriracha sauce was used)
- One tsp of Worcestershire sauce
- Half a teaspoon of fennel seeds, crushed
- Crushed red pepper flakes, 1/4 teaspoon
- One-fourth teaspoon of cayenne
- Both freshly ground black pepper and Kosher salt
DIRECTIONS
- Use paper towels to pat the chicken dry, then liberally season it all over with kosher salt. Use kitchen twine to secure the legs together. To allow the salt to seep into the meat, let it remain in the fridge for one hour.
- Combine the white sauce ingredients in a sizable basin or measuring cup. To serve, set aside a cup of the sauce. Put aside.
Set a baking dish or roasting pan to a little oil and preheat your oven to 425°F (210°C).
- Arrange the chicken in the roasting pan, covering the bottom with two halves of garlic head, age, thyme, and onion halves. Add some sage, thyme, two halves of an onion, and some garlic to the chicken. Include a few more vegetables. avian. Drizzle the chicken liberally with the white sauce on all sides, then top with additional black pepper and herbs.
- Roast the chicken for fifty to sixty minutes, basting it with the white sauce every fifteen to twenty minutes. When placed into the thickest region of the thigh or breast, an instant-read thermometer should read 165°F (73°C). You might need to roast the chicken for a little longer to make up for the temperature loss if you often move it in and out of the oven to brush it.
- To allow the meat to reabsorb the fluids, let the chicken rest in the roasting pan for at least 20 minutes before slicing. You won’t have to worry about the chicken getting cold since it will be the juiciest you’ve ever had. Serve with the remaining white sauce and garnish with fresh thyme and sage. Have fun!
