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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.
Oh my goodness, what a dream chicken! If dreams are made of chickens, I guess. This sounds incredible!
Can you believe I’ve never roasted a whole chicken (shame face)? I definitely need to get on that. This looks so easy and so good!
I hope you give it a try! Roasting a whole chicken is one of my favorite ways to make it.
Now that is one good looking chicken! And the flavor combination sounds incredible!
Dear God. This is perfection.
Ok Now THAT is a meyer lemon recipe that I would LOVE to make! Just yum!!
Holy crap, that is one amazing bird. It is cooked to absolute perfection. I have to admit that I’ve cooked many birds in my day, but none have been slathered in mayo. That’s definitely going to change after seeing yours.
I sometimes cook fish this way, but I never thought about chicken, this looks luscious!
I have never thought about using mayo on fish…I have to try that for my hubs!
Perfectly cooked bird! Is it wrong that I just want to eat the skin off that thing? Plus I love using meyers with chicken.
That chicken wants me to eat it. I don’t care if that sounds weird. It’s just gorgeous and perfect!
Totally not weird! I’m looking at it right now and want to run to the store and buy one just so I can devour it….
I always lay my chicken on a bed of sliced lemons when I roast it. This is taking things to a whole new level of fabulosity. Cannot wait to try. Sunday’s the day!