You know the old saying, “When Life Gives You Lemons… Make Chicken” right? Well, it’s something like that. I had to good fortune to be sent home with a TON of organic lemons from my sister’s tree in California a couple of weeks ago. Her tree was FULL of them! It never ceases to thrill me when I get to cook/bake with them!
I, of course, did some baking, but I wanted to try a new chicken dish. We eat chicken at least 3 times per week, so it’s nice to have something new to add to the rotation. I had seen this recipe on Pinterest a few times, and went back to find it again.
I had never used mayo on my chicken before, but I am here to tell ya folks, there is a reason that it makes it so good! (I have since then used it on another chicken recipe I have yet to post) It makes it so moist. If you think baked chicken has to be dry, you are mistaken, my friend. This marinade holds in the juices and the skin becomes a perfect golden crispy brown.
Now, if you don’t like mayo, and I know a lot of people don’t. I want you to know that it doesn’t make the chicken taste like it. This chicken had wonderful spices, and it was flavored with lemon. So good. It made a wonderful addition to salads and sandwiches the next couple of days, too!
Here it is, all rubbed down and sprinkled with spices and ready for the oven.
- 5 pound chicken, giblets removed and rinsed inside and out, patted dry
- salt & pepper
- 3/4 cup mayonnaise
- 3 small lemons, 1 lemon zested and juiced the other 2 cut into quarters
- 2 teaspoons fresh oregano
- 1/2 cup dry white wine (I used a Chardonnay)
Our favorite way to bake chicken is to stuff it with wild rice:
Last summer when I got lemons, I made these yummy Chewy Glazed Lemon Cookies:
I have recipes… LOTS of them!