A complete dinner in one pot, Roasted Mayonnaise Chicken Dinner is a whole chicken basted with a mayonnaise sauce and roasted on bed of potatoes, carrots, and onions.
I have to say, I was very skeptical of this chicken dish from the first time I saw it. But, I kept seeing variations on chicken recipes that used mayonnaise as a sauce. With a whole chicken in the fridge, I decided to put the recipe to the test. I made a few changes and a few minor tweaks, but the result was absolutely delicious.
This chicken dinner has everything you need to make a complete meal in just over an hour. It’s one pot and very little fussing around. It would make a great Sunday family dinner. And there’s enough to feed a family of four!
LET’S TALK CHICKEN
The chicken is obviously the main in this recipe. And, because we are preparing the entire dinner in one pot, it’s imperative that everything is cooked through, but not over cooked. The best way to achieve this is to ensure that your chicken is completely thawed, if you are using a previously frozen chicken) and that your chicken is as close to four pounds at possible.
If you use a smaller chicken, it will roast too quickly. So, by the time your veggies are done, the chicken might be a little dry. And, alternatively, if you use a larger chicken, the veggies will be a mushy mess by the time the chicken is cooked all the way through.
It is better to buy two chickens – again, at the 4 pound mark – if you need to feed more than four people. For best results, prepare each chicken the same way, but in two separate pots.
As important as it is to have a completely thawed and room temperature chicken, it’s also important to have a completely dry chicken. I wash everything before eating it, and chicken is no exception. Wash the chicken under cold running water. Be sure to wash the cavity too. Once done, dry the chicken very well with paper towels.
Drying the chicken will help the skin to crisp better. And, it will certainly help to keep the mayonnaise sauce from running off. Trust me on this one!
ROASTING AT A HIGH TEMPERATURE
Roasted Mayonnaise Chicken Dinner is prepared at a high temperature. I usually roast a chicken at 350 degrees, but this particular recipe needs 450 degrees. The intense heat will not only bake the chicken faster, but will lock in the juices. This means a more moist chicken.
Because of the very hot oven, and the addition of the mayonnaise sauce, the meat will be more moist and tender. The skin will brown more quickly and will create a barrier, which in essence, locks in the juices. The last thing you want to do is to let the chicken dry out. Dry chicken is the worst!
Remember, the lower the temperature, more moisture will be released. That excess moisture sits at the bottom of the pot and steams those veggies rather than roasting them. Do you know what else that excess moisture does? Turns the skin on the bottom of the chicken to a flabby mess. You want browned skin with lots of flavour!
MAYONNAISE ON CHICKEN?
Listen, Dear Reader, as far as I’m concerned, mayonnaise should be on everything! I just love it! But, yes, it does work on a roasted chicken. Now, I know that mayonnaise might have a bad rep. You know, it’s fatty and high in calories.
With that said, some of you might be tempted to use low fat mayonnaise. If you choose to do that – and, you can! – just remember to taste the sauce first and season accordingly. Low fat or fat free mayonnaise sometimes has less salt and you will want the saltiness to be just right in order to have a great tasting chicken dinner.
When I debated whether or not I would risk ruining a perfectly good chicken with mayonnaise, I thought the many recipes that already use mayonnaise and how much we love them. We use it in potato salads, quiche, hot dips and spreads, in salad dressings, etc., so why not? I’ve even used it in a chocolate cake!
The bottom of my pot was lined with chunks of potatoes and carrots, as well as a whole chopped onion. I placed in a few sprigs of thyme, a bunch of rosemary, and also some fresh sage. Those particular herbs are a classic pairing with roasted chicken, but you can change those up to match your personal tastes. I would consider summer savoury, or even tarragon.
For the vegetables, you’ll want to stick to root vegetables. They take a longer time to cook, so they won’t be mush when the chicken is cooked through. I would consider using golden beets, Brussels sprouts, turnip, parsnips, or even radishes. Roasted radishes are delicious!
THE RIGHT PAN FOR THE JOB!
Whenever I’m roasting something, I like to use a Dutch oven. They are great in high temperatures. They’re also really good at locking in moisture. You don’t need to spend a lot of money on brand name Dutch ovens. Any one will do just fine.
I have a bunch of them, but to be honest, one of my favourites is a very inexpensive Pioneer Woman Dutch Oven that I picked up at Walmart for $40. That’s a huge difference from the $400 Le Creuset version!
You can also use a roasting pan. Just be sure that there are enough vegetables to cover the bottom of the pan and to elevate the chicken so that it does not sit in its own juices. Remember, we want that skin to be browned and crispy!
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Roasted Mayonnaise Chicken Dinner
- 1 whole chicken, 4 pounds
- 1 large onion, peeled and diced
- 3 large carrots, peeled and cut in 1 inch pieces
- 4 large potatoes, peeled and cut into 1 inch pieces
- 1/4 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes, optional
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 cup cider vinegar
- fresh thyme sprigs
- fresh rosemary sprigs
- fresh sage sprigs
- Preheat oven to 450 degrees F.
- Wash and pat the chicken dry with paper towels. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Insert a sprig of rosemary, thyme, and sage into the cavity. Use butcher's twine to tie the legs together. Set aside.
- Place the potatoes, carrots, onions, water, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and two sprigs each of the sage, rosemary, and thyme into the Dutch oven. Stir to combine and distribute so that there is an even layer of veggies.
- Place the chicken on top of the veggies. Cover with a lid and roast for 20 minutes.
- In the meantime, whisk together the mayonnaise, cider vinegar, Worcestershire sauce, dried red chili flakes, and the remaining salt and pepper. Set aside.
- After 20 minutes, remove from the oven and baste the chicken with half of the mayonnaise mixture. Keep the lid off. Return to oven for another 20 minutes.
- Once again, remove from oven and baste with the remaining mayonnaise mixture. Return to oven for another 20 minutes.
- Check that the temperature of the chicken is 165 degrees F. If not, return to oven for a few more minutes until done. If the chicken is browning too much, loosely tent with aluminum foil.
- Once done, remove from oven and let rest for five minutes. Lift out the chicken and carve. Use a slotted spoon to retrieve the vegetables. Serve immediately.
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