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Roasted Mayonnaise Chicken Dinner

Course: Main Course
Cuisine: North American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 427kcal
Author: Lord Byron's Kitchen
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.
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Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 427kcal | Carbohydrates: 10g | Protein: 2g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 1312mg | Potassium: 284mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9095IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg