Mayo-slathered roast chicken

Ingredients

• 120 ml (½ cup)mayonnaise
• 1 large handfulmixed herbs, such as parsley, sage, rosemary and thyme, leaves picked; reserve the stems for the jus
• 2 medium clovesgarlic, trimmed
• 2spring onions, trimmed
• A small pinch (optional)MSG
• 1 large pinchsalt
• A few generous grindsblack pepper
• Zest of 1lemon; reserve the juice for the jus
• 1 whole (1.5–2 kg)chicken
• 10 ml (2 tsp)olive oil
• 1 mediumonion, roughly chopped
• 2 ribscelery, roughly chopped
• 1 mediumcarrot, roughly chopped
• As reserved, plus a few extra sprigsherb stems
• 1bay leaf
• 480 ml (2 cups)low-sodium chicken stock
• Juice from the reserved lemonlemon juice
• 10 ml (2 tsp)soy sauce
• 40 g (3 tbsp)unsalted butter
• 1 tbspfresh parsley, minced

Instructions

1. 1

   Preheat the oven

   Set the oven to 220°C on the Roast setting.

2. 2

   Blend the mayonade

   In a container just large enough for an immersion blender, or in a food processor, combine the mayonnaise, herb leaves, garlic, spring onions, MSG if using, salt, pepper and lemon zest. Reserve the herb stems for the jus. Blend until smooth and the herbs are thoroughly broken down.

3. 3

   Remove the backbone

   Using poultry shears, cut down both sides of the chicken’s backbone and remove it. Snip the backbone into a few pieces and set them aside for the jus.

4. 4

   Flatten the chicken

   Turn the chicken skin-side up and spread its legs outwards. Press firmly on the breastbone until it cracks and the chicken lies flat, then tuck the wing tips behind the breasts.

5. 5

   Coat the chicken

   Rub the herb mayonnaise over the chicken, covering all the surfaces and, where possible, working some underneath the skin.

6. 6

   Arrange in the pan

   Place the chicken skin-side up in the oven’s bake pan.

7. 7

   Roast and rest

   Roast on the middle rack for about 45 minutes, until the skin is deeply golden and a thermometer in the thickest part of the breast reads 63–66°C. Take the chicken out and leave it to rest for 10 minutes before carving.

8. 8

   Brown the vegetables

   While the chicken roasts, heat the olive oil in a pot over medium-high heat. Add the onion, celery, carrot and reserved backbone pieces. Cook for a few minutes, stirring occasionally, until lightly browned.

9. 9

   Simmer the stock

   Add the herb stems, bay leaf and chicken stock. Bring to a simmer and cook until the chicken has finished roasting.

10. 10

    Strain the broth

    Pour the broth through a fine-mesh sieve back into the pot, discarding the solids. Return the liquid to medium-high heat.

11. 11

    Reduce the jus

    Add a squeeze of the reserved lemon juice, the soy sauce and butter. Boil vigorously to reduce the liquid to a rich, glossy jus, then season to taste with salt and pepper.

12. 12

    Carve and serve

    Stir the chopped parsley into the jus just before serving. Carve the rested chicken and spoon warm jus over it, with extra jus on the side.

What is mayo-roasted chicken?

Roast chicken is a familiar centrepiece, and this version uses the spatchcocking technique: the backbone is removed so the bird can lie flat. The method is widely used for roasting poultry, helping the breast and legs cook more evenly.

Herbs, garlic and lemon zest are blended into mayonnaise and spread over the chicken. The coating seasons the meat and helps the skin turn golden, while the reserved backbone gives the accompanying jus a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 58g protein, 5g carbs, 57g fat.

Most of the protein comes from the chicken, while the mayonnaise and butter contribute much of the fat; the chicken and vegetables also provide most of the carbohydrates, with small amounts from the sauce ingredients. Serve with vegetables and a modest portion of potatoes or bread to round out the plate.

Why use mayonnaise?

The mayonnaise makes a spreadable coating that clings to the chicken, carrying the finely blended herbs and seasonings across the surface. Blend until the herbs are broken down so the mixture is easy to rub on evenly.

The recipe also asks you to work the coating under the skin where possible. Loosen it gently with your fingers to avoid tearing the skin.

Spatchcocking the chicken

Backbone: Cut closely along both sides with sturdy poultry shears, then keep the removed pieces for the jus rather than throwing them away.

Breastbone: Once the chicken is skin-side up, press down firmly until it cracks and the bird lies flat. Tucking the wing tips behind the breasts helps keep them in place as the chicken roasts.

Getting the roast right

Colour: The recipe gives about 45 minutes at 220°C, but treat the deeply golden skin and thermometer reading as the key cues. Insert the thermometer into the thickest part of the breast without touching bone.

Rest: Leave the chicken undisturbed for 10 minutes before carving. This also gives you time to finish the jus while keeping the meat warm.

Building the jus

Browning: Give the chopped vegetables and backbone pieces a few minutes over medium-high heat, stirring now and then, until lightly browned. This builds the base flavour before the stock goes in.

Reduction: Strain out the vegetables and bones, then boil the broth with lemon juice, soy sauce and butter until glossy. The recipe gives no fixed reduction time, so use the consistency as your cue.

Herbs and lemon

Herbs: Parsley, sage, rosemary and thyme are suggested, but the recipe calls for a mixed handful rather than fixed amounts of each. Keep the leaves for the coating and reserve the stems for the stock.

Lemon: The zest goes into the mayonnaise, while the juice is saved for the jus. Add a squeeze to start, then season the finished sauce to taste.

What to serve with it

Serve the carved chicken with warm jus spooned over the top and extra sauce at the table. The recipe does not specify sides, so pair it with potatoes, bread or vegetables to make a more substantial meal.

A crisp green salad or simply cooked greens can balance the rich coating and buttery sauce.

Recipe notes & tips

• Reserve the herb stems and backbone as you prepare the chicken so they are ready for the jus.
• Choose a container that fits the immersion blender closely to make blending the herb mayonnaise easier.
• Spread the coating under the skin gently to avoid tearing it.
• Use a thermometer to check the thickest part of the breast rather than relying on the roasting time alone.
• Strain the jus through a fine-mesh sieve for a smooth sauce.
• Let the chicken rest for the full 10 minutes before carving.

Variations

• Change the herbs: Use a different mix of fresh herbs while keeping the reserved stems for the jus.
• Add more garlic: Blend in an extra clove for a stronger garlic flavour.
• Boost the citrus: Add a little more lemon juice to the finished jus to sharpen its flavour.
• Skip the MSG: Leave it out if you prefer; the recipe lists it as optional.
• Serve with greens: Add simply cooked vegetables alongside the chicken and jus.

Common mistakes to avoid

• Discarding the backbone: Keep it for the jus, where it adds a savoury base.
• Tearing the skin: Ease your fingers underneath it gently before spreading in the coating.
• Skipping the thermometer: Check the thickest part of the breast and use the recipe’s 63–66°C cue.
• Rushing the rest: Leave the chicken to rest for 10 minutes before carving.
• Stopping the jus too soon: Boil it until reduced to a rich, glossy consistency.
• Forgetting the herb stems: Reserve them when blending the leaves and add them to the stock.

How to store

Refrigerate leftover chicken and jus in separate airtight containers and use within 3–4 days. Reheat the chicken until piping hot, adding a little jus to help keep it moist; warm the remaining jus separately.

Frequently asked questions