Go Back
Mayo and Herb Roasted Chicken with Giblet Gravy | Kita Roberts GirlCarnivore.com

Mayo and Herb Roasted Chicken


  • 1/2 cup mayo
  • 1 tbs Dijon mustard
  • 1 teas lemon juice from lemon don't discard the used lemon
  • 3 to 4 tbs fresh snipped herb combination such as thyme, rosemary, chives, oregano, and sage (whatever is fresh in the garden or on hand at the market, a combo of three or more is great)
  • 1/4 teas pepper
  • Salt
  • 1 8 to 10 lbs whole chicken thawed, giblets removed, and patted dry
  • 2 onions
  • 1 head garlic


  • Preheat oven to 425 degrees F. Prep roasting pan with a wire rack.
  • Combine the mayo, mustard, herbs, lemon juice, and pepper in a small bowl.
  • Rub the chicken down with the mayo herb mixture. Make sure to rub evenly all over and under the skin as well.
  • Chop garlic and onions in half and stuff inside the chicken cavity with used lemon halves as well. Tie together the legs and place in roasting pan.
  • Cook for 25 minutes, then reduce heat to 325 and continue to cook for 1 to 1 1/2 hours, until chicken temps at 160 degrees F with a meat thermometer at thickest part. If chicken is browning too much while cooking, cover with aluminum foil.
  • Remove from oven and let rest, covered, for 15 minutes before slicing and serving.