Oven Roasted Chicken

Ok- so this post may gross some of you out (it does use LOTS of mayonnaise), but this makes the best, most moist chicken ever!!  I saw a Best Foods mayo commercial a year or so ago that suggested using mayo to make Parmesan crusted chicken breasts... I had forgotten about it until I saw the commercial again a couple days ago.  I knew we were having roast chicken for Friday night dinner, and since I was using one of the chickens we raised, that has no skin, I decided to try it.  It was the most amazing chicken!!  Moist, delicious and flavorful!  I love how the mayo acts as a "skin" on the chicken and keeps all the moisture in.

So- here's my recipe for oven roasted chicken!

Oven Roasted Mayo Chicken

1 whole roasting chicken (preferable without the skin, but you could use one with skin on too)
1 C (more or less depending on the size of the chicken) mayonnaise
Seasonings to taste: salt, pepper, paprika, garlic powder, onion powder, basil, oregano (you can add or substitute other spices if you'd like)
3-4 sprigs fresh rosemary
3-4 sprigs fresh oregano
Olive Oil

Pre-heat oven to 425 degrees.  Mix together the mayo and spices in a bowl.  Drizzle a small about of olive oil in the bottom of a roasting pan or 9x13 pan (if you use a roasting pan with a rack, the olive oil is not necessary).  Place chicken in pan and stuff fresh rosemary and oregano into body cavity of chicken.  Using your hand or a spatula, slather the mayo mix all over the outside of the chicken, making sure to cover every exposed part.  Place chicken in oven and turn oven down to 375-400 degrees.  Bake for 1-2 hours or until juices run clear (cook to 165 degrees internal temp).  When done, remove from oven and place a foil tent over and let sit for at least 15-20 minutes to let juices settle.   Serve with roasted Butternut Squash and apples and broccoli salad (recipes to follow).

Enjoy! :)