Mayo Crusted Roasted Chicken (SRC)
This Mayo Crusted Roasted Chicken is juicy on the inside and beautifully crisp on the outside, thanks to a flavorful mayonnaise-based coating. It’s a simple, no-fuss recipe that locks in moisture and adds delicious seasoning with minimal effort.
Ingredients
Mayo Crusted Roasted 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
- sea salt
- coarsely ground black pepper
- Other seasoning options:
- 4 garlic cloves, minced
Homemade Avocado Oil Mayo
- 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)
Instructions
Mayo Crusted Roasted Chicken
- 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
- 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!