Ingredients:
- 1 Whole Chicken (approx. 4 to 4.5 lbs), giblets removed
- 1 tbsp Olive Oil
- Coarse Sea Salt and Freshly Cracked Black Pepper
- ½ cup Full-Fat Mayonnaise
- 2 tbsp Lemon Juice, freshly squeezed
- Zest of 1 large Lemon
- 4 cloves Garlic, finely minced
- 2 tbsp Fresh Thyme Leaves
- 1 tbsp Fresh Rosemary, finely chopped
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- ½ tsp Coarse Sea Salt (for the crust)
- ¼ tsp Black Pepper (for the crust)
- 1 medium Yellow Onion, quartered (for roasting base)
- 2 Carrots, roughly chopped (for roasting base)
- 2 stalks Celery, roughly chopped (for roasting base)
- ½ cup Chicken Stock or Water (for roasting base)
Instructions:
- Pat the whole chicken completely dry using paper towels (inside and out). Truss the chicken securely and season the cavity generously with salt and pepper.
- In a mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, thyme, rosemary, smoked paprika, onion powder, salt, and pepper until the mixture is uniform and fragrant.
- Rub the entire surface of the chicken with the prepared mayonnaise mixture, ensuring an even coat. Place the chicken on a plate and allow it to sit at room temperature for 30 minutes while the oven preheats.
- Preheat your oven to a high temperature of 425°F (220°C). Scatter the onion, carrots, and celery in the base of the roasting pan. Pour the chicken stock or water into the pan base.
- Place the chicken breast-side up on top of the vegetables. Roast in the preheated 425°F oven for 15 minutes to quickly crisp the mayo crust.
- Reduce the oven temperature to 375°F (190°C). Continue roasting for another 60 to 75 minutes, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (80°C) in the thigh. If the skin browns too quickly, loosely tent the chicken with foil.
- Remove the chicken from the oven, transfer it to a cutting board, tent loosely with foil, and allow it to rest for a mandatory 15 minutes before carving and serving.