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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.
I am totally drooling. And I am not even hungry right now. So that’s saying something. I love this idea, and I would have never thought of it. But it makes perfect sense to use mayo like that. And meyer lemons? Yes please!!! Stumbled it 😉
I love meyer lemons, more than life itself. Seriously, they are my favourite thing in the world. And practically impossible to find here. This looks so good. I love chicken and lemon together.
I’m guessing you add the mayo to the lemon juice and zest…..that was omitted from recipe if correct. Looks amazing!
Hi Cindy! I made the change in the recipe. Thank you for letting me know 🙂
Dear GAWD – this is amazing! I am not even a mayo fan, but you have me ready to slather it all over my chicken. LOVE!!!
i do NOT like mayonnaise, but this sounds delightful! i might actually have to purchase my first jar of the stuff…
I hope you buy a jar and give this dish a try. It will totally make you change your mind about mayo 🙂
What a beautiful looking dish, this is obviously no ordinary roasted chicken. Beautiful pics!
Normally just the sight of mayo makes me gag…but that golden chicken crust looks pretty damn beautiful!
That golden crust is pretty tempting 🙂
This looks YUMMY! Hmm…#SundaySupper…
This looked so special that I decided to make it for Easter late lunch. Finally found the Meyer lemons (and splurged on a free range chicken) and made it in my clay pot. I gave it an hour @ 425 F, and then turned the oven off while we went to church. When we returned, it was a beautiful golden brown, and so moist and tender! Thanks for this wonderful recipe!!
Hi Sharon! I’m so happy you gave the chicken and try and loved it 🙂 I’m so happy when readers let me know how their meals turned out. Hope you had a great holiday!
PS…for those of you who don’t like Mayo…you will never know it’s even there. But the moist, tender chicken will tell you. 😉