Smothering a whole organic chicken with mayo at one point in my life would have totally freaked me out. Now, it makes drool…oh how times have changed. I used to think that eating dietary fat = automatically gaining body fat. Ten years ago, I would have cringed at eating anything that wasn’t labeled low-fat and I’d even meticulously cut fat off lean boneless, skinless chicken breasts. Interesting how we get ideas in our head of what is considered “healthy”.
The more I learn about nutrition, and the more I am open-minded and willing to try new things, the more I REALLY comprehend that how one person eats doesn’t always work for the next person. Mind you, I am not advocating eating blocks of cheese, fried chicken and deep-fried oreos… but fats from whole and unprocessed foods can do wonders for the body and our health. More on this later, let’s get to this recipe!
I found this incredibly easy and DELICIOUS recipe for Mayo Crusted Roasted Chicken on Nicole’s blog I am a Honey Bee for this month’s Secret Recipe Club assignment. I was already familiar with Nic’s blog when I made her Lightened-up Broccoli Cheddar Soup awhile back so I was excited to have her site again! Her Payday Pie looks and sounds absolutely heavenly and her Homemade Paleo Bacon will be made as soon as I get my hands on fresh pork belly (I have to order it from my local health food store).
This chicken though, what a fantastic way to cook a whole bird! The result is a juicy and tender chicken and the mayo creates a lovely crust on top of the skin, which crisps up nicely and infuses a delightful punch of flavor! You can carve up the meat and serve it as the main dish or use the meat for another recipe, so it’s a win for versatility. I made a few changes: I used my own homemade avocado mayo, added a bit of fresh lemon thyme and stuffed the bird with quartered lemon wedges. I omitted the garlic and the bay leaves since I didn’t have those on-hand but they would have been a great addition as well. I can’t wait to experiment with different flavor combos and the mayo in the future – yum! Thanks for the inspiration Nicole!
Also, I have a confession: It’s been quite the couple of weeks and this recipe reflects just that. Do you see anything wrong with these photos?! Umm…I cooked this chicken upside down! Wow, where is my head at? I didn’t turn it over after seasoning it so that’s was an oops. I should have posted this for April Fool’s Day…but this was a nice reminder to laugh at myself 🙂
Mayo Crusted Roasted Chicken (lightly adapted from I am a Honey Bee)
Gluten-free, Grain-free, Paleo-friendly, Whole 30 & Keto-friendly, Dairy-free, Nut-free, Sugar-free, Soy-free, Candida-friendly
Makes 1 whole chicken
5-6 pound whole organic chicken
1/2 pound carrots, peeled, cut into 2″ long pieces
1/2 pound celery, peeled, cut into 2″ long pieces
2 large onions, sliced into 1/2″ wedges
4 sprigs of fresh lemon-thyme and/or 3-4 bay leaves
approximately 1/3 cup mayonnaise (I used homemade avocado oil, sugar-free mayo, recipe below)
one lemon, quartered
coarsely ground black pepper
Other seasoning options:
4 garlic cloves, minced
- Preaheat your oven to 425 degrees F.
- Remove the giblets from the chicken. Remove any excess fat and leftover pin feathers and pat the outside dry.
- Place the carrots, celery, onions, garlic, and two sprigs of thyme (and/or bay leaves) in a roasting pan. Sprinkle generously with sea salt and pepper. Place the chicken on top. Stuff the cavity of the bird with the quartered lemon and two of the sprigs of thyme.
- With about 2 tbsp of mayo, rub undernearth the chicken skin. Take remaining mayonnaise and run all over the whole chicken. Generously sprinkle with salt and pepper. Tuck the wing tips under the chicken to prevent burning.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. Cover with aluminum foil and let rest for about 20 minutes prior to slicing and serving. Lift the chicken onto a platter and serve it with the vegetables.
Homemade Avocado Oil Mayo (lightly adapted from The Healthy Foodie)
Gluten-free, Grain-free, Paleo-friendly, Whole 30-compliant, Keto-friendly, Dairy-free, Nut-free, Sugar-free, Soy-free, Candida-friendly, Vegetarian
3 eggs yolks (or 1 extra large egg)*
1/2 tsp sea salt (I’ve used flavored salts like hickory smoked sea salt)
juice from half a lemon or 3 tsp apple cider vinegar
2 tsp of mustard (I use stone ground dijon mustard made with apple cider vinegar)
1 cup avocado oil (or extra light tasting olive oil)
- To a large mouth glass jar, add the egg yolks. Add the remaining ingredients on top of the yolks.
- Place immersion blender in the glass jar until it hits the bottom (this is the only way I’ve every made mayo so I am not sure what else you can substitute).
- Turn the immersion blender on and let run without moving for a full 20 seconds. You’ll see the oil will start to emulsify and it starts to look like mayo!
- After 20 seconds, move your stick blender around and up and down just to ensure that every all of the oil gets well incorporated into the mixture. There you have it!
- Store in the refrigerator an airtight container for up to 2 weeks.
*I used yolks only since I found out I am sensitive to egg whites so I am keeping my intake to a minimum