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Roast Chicken with Lemony Herb Mayo

Using this Lemony Herb Mayo as a seasoning rub results in a roast chicken that practically bastes itself. Mayonnaise, unlike butter or oil, stays put on the chicken in the oven, sealing in flavors and creating a crispy, flavorful skin. Be sure to allow time to brine the chicken.

Prep Time:

60 mins.

Cook Time:

90 mins.

Yield:

4 servings

Ingredients

Brine:

  • 1/2 gallon water, room temperature
  • 1/2 cup coarse salt
  • 1/4 cup granulated sugar
  • 1 lemon, cut into quarters
  • 2 sprigs fresh rosemary
  • 2 large sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 sprig oregano
  • 1 tablespoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1/2 gallon water, iced

Herb Mayo:

  • 1 1/2 cups Blue Plate® Mayonnaise
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh sage leaves, chopped
  • 2 teaspoons fresh thyme leaves, chopped
  • 2 teaspoons parsley leaves, chopped
  • 1 teaspoon ground black pepper

Chicken:

  • 1 roasting chicken, about 6 pounds
  • 1 onion, peeled and quartered
  • 1 carrot, peeled and quartered
  • 1 celery stick, quartered
  • 1 small bunch fresh thyme

Directions

  1. Make brine: Combine the room-temperature water, salt, sugar, lemon, rosemary, thyme, sage, oregano, black peppercorns, mustard seeds and coriander seeds in a large stockpot and bring to a boil. Remove from heat and let stand until the water cools to just warm. Add the ice-water to the pot.
  2. Place the chicken in a large container and cover with the brine. Refrigerate and allow to marinate for at least 12 hours.
  3. Remove the chicken from the brine, discard brine and pat the chicken dry.
  4. Make Lemony Herb Mayo: Combine the mayonnaise, rosemary, lemon juice, lemon zest, sage, thyme, parsley and black pepper and mix well.
  5. Prepare chicken: Preheat oven to 450℉. Place the chicken on a roasting pan or baking sheet with a rack. Rub the Lemony Herb Mayo on all surfaces of the chicken, coating it completely. Stuff the onion, carrot, celery and thyme into the cavity.
  6. Place in the center of the oven and roast for 30 minutes.
  7. Reduce heat to 350℉ and continue roasting for 1 hour or until the breast temperature reaches 180℉. If the skin begins to get too dark, remove the chicken, tent it with aluminum foil, and return to the oven.
  8. When done, remove the chicken from the oven and let it stand for 15 minutes before carving.

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