Rebekah Peppler’s Mayo Roast Chicken

published Apr 8, 2021
Mayo Roast Chicken

During roasting, the mayonnaise plays a dual role by helping keep the meat tender and rendering the skin crisp.

Serves4

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Credit: Joann Pai

Whenever I have a dinner party planned but also a day or week full of modern-life nonsense, I stop at my rotisserie shop for a perfectly roasted chicken. I transfer from paper bag to platter to table, adding a generous side of doctored mayonnaise and a green salad. 

This recipe is almost as simple as the semi-homemade version and leans just as hard on the mayo assist. Season the store-bought mayo with garlic, lemon, and mustard (or make your own! See note). Rub half the mixture all over the bird and save the rest to serve alongside. During roasting, the mayonnaise plays a dual role by helping keep the meat tender and rendering the skin crisp. Honestly, do this once a week and be happy with your choices.

Mayo Roast Chicken

During roasting, the mayonnaise plays a dual role by helping keep the meat tender and rendering the skin crisp.

Serves 4

Nutritional Info

Ingredients

  • 1 (4- to 5-pound)

    chicken, spatchcocked (see Note)

  • Fine sea salt

  • Freshly ground black pepper

  • 1 cup

    mayonnaise

  • 2

    garlic cloves, grated

  • 1

    lemon, zested

  • 1 tablespoon

    Dijon mustard

  • 1 tablespoon

    fresh lemon juice

  • 2 tablespoons

    finely chopped fresh chives

  • 1 to 2 teaspoons

    smoked paprika

Instructions

  1. Preheat the oven to 450°F.

  2. Place the chicken, breast-side up, on a rimmed baking sheet and pat dry with paper towels. Season all over with salt and pepper and set aside for 30 minutes at room temperature.

  3. In a small bowl, stir together the mayonnaise, garlic, lemon zest, and mustard. Rub the chicken all over with 1/2 cup of the mayonnaise mixture, reserving the rest. Season with salt and pepper. Roast until cooked through, 35 to 40 minutes. Let the chicken rest for 10 minutes before serving.

  4. Meanwhile, stir the lemon juice, chives, and paprika into the reserved mayonnaise mixture. Season with salt and pepper. Transfer the chicken to a serving platter and serve the mayonnaise alongside.

Recipe Notes

The term “spatchcocking” not only rolls off the tongue nicely but also describes a method of splitting a chicken to speed up the cooking process. To spatchcock, take a pair of sharp kitchen shears (or a very sharp knife) and cut along both sides of the chicken’s backbone. Remove it (save for stock!), open up the bird so it lies flat, and roast breast-side up. Find a step-by-step guide here.

To make homemade mayonnaise, in a medium bowl, whisk together 2 large egg yolks and 1 teaspoon of Dijon mustard. Whisking constantly, as slowly and gradually as possible— literally drop by drop—add some of 1/2 cup of grapeseed oil until the mixture thickens. Continuing to whisk constantly, start to slowly pour in the remainder of the grapeseed oil and 1/2 cup of olive oil in a slow, steady stream. Just as slowly, whisk in 2 teaspoons of lemon juice and season with salt and pepper.

Reprinted from À Table by Rebekah Peppler with permission by Chronicle Books, 2021