Go Back

Mayonnaise Roasted Chicken

A classically flavored roasted chicken that uses mayonnaise to add unmatched decadence.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: chicken, roast chicken, roasted, whole chicken
Servings: 4
Author: Anita Doseck


  • baking dish or cast iron skillet
  • Meat Thermometer


  • 1 whole chicken 5-6 lbs
  • cup mayonnaise
  • 1 tsp coarse salt
  • ½ tsp ground black pepper
  • 1 Tbsp Hungarian Paprika
  • 1 tsp Onion powder
  • 1 tsp ground thyme
  • 1/2 tsp dried lemon peel - or 1 Tbsp fresh (optional)
  • 1 onion
  • 1 small lemon (optional)


  • Preheat oven to 400°F
  • Rinse and dry the chicken. Trim and excess fat or skin and clean the skin of any feathers. Set aside.
  • Add spices to a small bowl and stir together. If you have a mortar and pestle, give the spices a quick grind.
  • Add mayonnaise to the bowl and mix thoroughly.
  • Peel your onion and slice it in half. Insert both halves into chicken's cavity. Do the same with your lemon if you are using lemon. Tie the legs.
  • Rub the chicken with the mayonnaise mixture in a thin layer. Make sure to cover the crevices by the legs and wings. Keep the mayonnaise thin! Discard the leftovers. Place your chicken in the baking dish. Tuck the wings.
  • Place chicken on the center rack of your oven. Roast for 90 minutes (for a 6 lb chicken, if your chicken is smaller, refer to the table above). The chicken should be 165°F in the thickest part of the thigh.
  • Let your chicken rest at room temperature for 10 minutes before carving. Enjoy!