Lemon Mayonnaise Chicken

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lemon mayonnaise chicken

 

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!

lemon mayonnaise chicken prep

Here it is, all rubbed down and sprinkled with spices and ready for the oven.

 

 

Thermapen Mk4
Don’t second guess if your chicken is done or not.  This Thermapen Mk4 is the best meat thermometer I have ever owned! 

 

lemon mayonnaise chicken

Yield: 1 chicken

Lemon Mayonnaise Chicken

Perfectly marinated with mayonnaise and spices, this chicken, is then stuffed with lemons while baking,it has a wonderful flavor, and turns out so moist!

Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Additional Time 15 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 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)

Instructions

Preheat oven to 450 degrees.

Place chicken in dutch oven.

Mix together: mayonnaise, oregano and lemon juice and zest.

Generously salt and pepper the chicken cavity. Rub the mayo mixture all over the bird, inside and out. Sprinkle with outside with salt and pepper. (I used a pepper mill, to get more of the pepper corn look.)

Fill the inside of the chicken with the 2 quartered lemons. Pour the wine into the bottom of the dutch oven.

Place the lid on your dutch oven and bake for 25 minutes. Reduce heat to 375 and bake for an additional hour, or until meat thermometer registers 165 degrees in the chicken's thigh.

Let the chicken rest for 10-15 minutes before carving, to unsure it will be nice and juicy!

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Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 4863Total Fat: 226gSaturated Fat: 49gTrans Fat: 3gUnsaturated Fat: 142gCholesterol: 10094mgSodium: 2875mgCarbohydrates: 31gFiber: 9gSugar: 9gProtein: 621g

Nutrition isn't always accurate.

Our favorite way to bake chicken is to stuff it with wild rice:

Easy Baked Chicken Stuffed with Long Grain & Wild Rice

Easy Baked Chicken and Wild Rice

Last summer when I got lemons, I made these yummy Chewy Glazed Lemon Cookies:

chewy glazed lemon cookies

Got Chicken?

I have recipes… LOTS of them!

20+ Family Favorite Chicken Recipes

20+ family favorite chicken recipes

recipe found and slightly adapted from the nutmeg nanny

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3 Comments

  1. This looks so yummy! I can’t wait to try it out on my Wednesday night bird! Do you think it would affect the flavor negatively if I added some garlic powder?

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