Chicken With Mayo Baked


Chicken with mayo baked is one of my favourite meals at the moment (I’m not sure whether it’s because I ate too much rice this week, or if it’s because I lost my phone). It takes about 10 minutes to prepare, 20 minutes to bake and tastes AMAZING. My flatmates tried it for the first time last night, and loved it. My roommate told me he’d never seen me so happy! So don’t be intimated by cooking — give it a try!

Rebekah Peppler’s Mayo Roast Chicken

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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

Mayo Roast Chicken

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

YIELDServes 4Show Nutrition


  • 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


  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.


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.

Perfect Baked Mayonnaise Chicken Recipe

This Roasted Mayo Chicken results in a perfectly cooked, crispy chicken that will become a dinner table staple in no time!

Top down view of whole cooked chicken surrounded by fresh herbs and topped with flaky sea salt in a white skillet.


This mayonnaise chicken recipe is everything you didn’t know you were missing. Super tender, moist chicken bursting with flavor, and super budget friendly! Roasting a whole chicken is one of the best ways to get the most bang for your buck in terms of budget. Not only do you get every cut of meat, from the breast to thighs to wings and more, but afterwards, you can save and freeze the carcass and use it to make broth in the future.


Although it may not be something you have thought about doing before, slathering mayo on chicken actually makes sense.

Here are a few reason why:

  • Slathering your chicken in fat is something you were probably already going to do! Whether you were going to use olive oil or butter, this is really not that different.
  • Mayo actually “holds” herbs and seasonings on the chicken even better than an olive oil or butter. The emulsion stays put better vs. running off the chicken once it heats up.
  • Because it stays put, it also helps to really crisp that chicken skin.


Here’s what you’ll need to make this flavorful mayonnaise chicken:

  • Whole Chicken – to start, you’ll need a 4-5 pound roasting chicken.
  • Mayonnaise – a ¼ cup of mayo holds in all the flavor and keeps the chicken super moist.
  • Lemon – one lemon plus the zest adds a bright and citrusy note to the chicken.
  • Parsley – for the dry seasoning, you’ll need 1 teaspoon of dried parsley,
  • Thyme – a ½ teaspoon of dried thyme,
  • Rosemary – a ½ teaspoon of dried rosemary,
  • Garlic – a ½ teaspoon of garlic powder,
  • Black Pepper – a ¼ teaspoon of  black pepper, and
  • Sea Salt – 1 teaspoon of sea salt to deliver a nice, herbaceous flavor to the chicken.
  • Twine – you’ll also need 2 inches of cooking twine to tie the legs of the chicken together.


This recipe is really simple, so there aren’t a lot of modifications to the ingredients. Here are a couple ideas:

  • Use chicken breast or thighs – don’t feel like roasting a whole chicken or short on time? Use chicken breasts or chicken thighs instead. Place your chicken in a single layer in a casserole dish and Slater the mayo and spice/herb mixture over the top. Bake at 375℉ for 20 minutes.
  • Use a different sauce– try this remoulade sauce slathered over the chicken instead of the mayo/herb mixture for a creamy, spicy, tart, and tangy finish.


  • Roasting Pan


If you’ve never roasted a whole chicken before, I know the process can seem a little intimidating, but I promise you, it is so easy! Here’s how you’ll make this roasted mayo chicken:

Hand holding paper towel patting chicken dry.

Black spatula spreading mayo mixture onto whole chicken.

Mayo and spices whisked together in a glass bowl on a gray and white marble surface.

Two hands tying twine around the drumsticks of the chicken.

  1. Preheat the oven – to 375℉.
  2. Prep the chicken – pat the chicken dry with paper towels, then place breast side up in a large cast iron or roasting pan.
  3. Make the herb mayo – in a small bowl, mix together mayo, lemon zest, herbs, salt, and pepper. Rub the mixture evenly over the chicken.
  4. Stuff the chicken –place the lemon halves inside of the cavity of the chicken, then tie the legs together with the twine.
  5. Bake – bake your chicken at 375℉ for one hour and fifteen minutes, or until the internal temperature has reached 165℉ (I like to use this in-oven thermometer for the easiest way to ensure the chicken is cooked throughout without overcooking).
  6. Rest – once your chicken is cooked, allow it to rest for 10 minutes before carving.
  7. Serve and enjoy!


I recommend cooking the chicken at 375℉ for an hour and fifteen minutes.


The key to keeping chicken from doing out in the oven is to make sure that you don’t overcook your chicken. I like to use an in-oven thermometer because you can set the desired temperature, and the thermometer will beep once your meat has cooked to that temperature. This is hands down the easiest way to get the perfect cook on your chicken every time!

Top down view of whole cooked chicken surrounded by fresh herbs and topped with flaky sea salt in a white skillet with a bowl of mixed vegetables, lemons, and a glass blurred in the background.


To store your chicken with mayo, deconstruct your chicken (carving the breast, legs, thighs, and wings) and place into an airtight container, Store in the fridge and consume within 3-5 days. To freeze, place the deconstructed chicken in a freezer bag or airtight container and store in the freezer for up to 3 months. Allow to defrost in the fridge overnight. To reheat, you can warm in the oven, heat in a skillet, or use the microwave.

Roasted Spicy Mayonnaise Chicken Breasts

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Servings: 4


  • 1/2 cup mayonnaise
  • Zest of 2 lemons, finely grated
  • 2 teaspoons paprika
  • 1 teaspoon celery seeds
  • 1 teaspoon salt, plus additional for seasoning
  • 1 teaspoon freshly ground black pepper, plus additional for seasoning
  • 4 (8-oz) boneless skinless chicken breasts
  • 1 pinch cayenne pepper


Preheat the oven to 425 °F. Line a rimmed baking sheet with foil.

In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper and cayenne. Season the chicken with additional salt and pepper, to taste. Arrange the chicken on the prepared baking sheet. Slather the mayonnaise mixture over the chicken. Bake until the juices run clear when the chicken is pricked with a fork, about 20 to 25 minutes. Transfer the chicken to a serving platter and serve hot.

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