This Meyer lemon mayonnaise roasted chicken is the perfect Sunday supper. Full of citrus flavor and super moist. You won’t even know it was made with mayonnaise.
Roasted chicken is one of my favorite meals to make. It’s super simple and not nearly as intimidating as it might seem. Normally I keep my chicken pretty basic but this time around I decided to change things up a bit. I know it might sound weird to use mayonnaise to slather up your chicken but I swear it turn out delicious. And no, it doesn’t taste like a giant chicken covered in mayonnaise once it’s done cooking. I’m not really sure how it works out but it just does. And it’s amazing.
Don’t you love when things work out like that?
I used up a bunch of Meyer lemons that were given to me from by friends at Frieda’s. Gah I love Meyer lemons. Sometimes I eat them plain (I know, it’s a little weird) but I love them in everything from tarts to chicken…obviously. They are not as sour as a traditional lemon so they bring a nice citrus burst without being too overpowering. If I were a professional chef I might now start to ramble about how it has a balance of flavors and stuff. Since I’m not a professional chef I will instead just tell you this chicken is legit, yo.
Meyer Lemon Mayonnaise Roasted Chicken
This Meyer lemon mayonnaise roasted chicken is the perfect Sunday supper. Full of citrus flavor and super moist. You won't even know it was made with mayonnaise.
Yield: 1 chicken
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hours 10 minutes
- 1 (5 pound) whole chicken, giblets removed
- Kosher salt
- Black pepper
- 3/4 cup mayonnaise
- 3 Meyer lemon, divided
- 6 fresh sprigs thyme, leaves removed (more if desired)
- 1/2 cup dry white wine
Preheat oven to 450 degrees
Remove giblets from chicken, pat chicken dry and add to Dutch oven.
In a small bowl mix together the mayonnaise, zest and juice of 1 Meyer lemon and thyme leaves.
Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Rub the mayonnaise mixture all over the chicken including the cavity.
Sprinkle the outside of the bird liberally with kosher salt and pepper and quarter the remaining Meyer lemons. Stuff the bird with quartered lemon and additional sprigs of thyme if desired.
Pour white wine into the bottom of the pan and add to oven.
Cook for 25 minutes at 450 degrees and lower temperature to 375 degrees. Cook for approximately an hour until a meat thermometer register 165 degrees when tested into the middle of the thigh meat.
Let the chicken rest for 15 minutes before carving to ensure a super juicy chicken.