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This Meyer lemon mayonnaise roasted chicken is the perfect Sunday supper. Full of citrus flavor and is 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 turns 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 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.
More roast poultry recipes
- Classic Roast Chicken
- Roasted Cornish Hens
- Air Fryer Turkey Breast
- Lemon Herb Spatchcock Cornish Hen
Meyer Lemon Mayonnaise Roasted Chicken
Ingredients
- 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
Instructions
- Preheat oven to 450 degrees F.
- 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 F and lower temperature to 375 degrees F.
- Cook for approximately an hour until a meat thermometer register 165 degrees F when tested into the middle of the thigh meat.
- Let the chicken rest for 15 minutes before carving to ensure a super juicy chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lid on or lid off the dutch oven? I cooked mine with the lid on and the chicken didn’t brown up like the photo.
Hi Tamie! Lid off. If you cook it with the lid on it won’t crisp up. I will add that to the instructions.
Want to try this with a roaster, but I have some chicken tenderloins in my freezer I want to use up first. Will be slathering this on them and baking them in a casserole dish. Side of parm new potatoes roasting alongside. Excited to try!
Hi Meg! Hope you enjoyed the chicken 🙂