Price Chopper Gatherings Gatherings Spring 2018 | Page 44

42 | Spring Chickens | SPRING 2018
MAYONNAISE Roasted Chicken
INGREDIENTS
•
•
•
•
•
•
• One 3-4 lb whole chicken
Fresh thyme sprigs
Fresh sage sprigs
Salt and pepper
2 heads of garlic, sliced horizontally
1 red onion, peeled and quartered
1 yellow onion, peeled and quartered
•
•
•
•
•
•
• 1 cup mayonnaise
¼ cup apple cider vinegar
1 tbsp Sriracha
1 tsp Worcestershire sauce
1/4 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
Kosher salt and fresh ground black
pepper
Mayonnaise Sauce
DIRECTIONS
1.
2.
3.
4.
5.
6.
Pat the chicken dry with paper towels and season generously with kosher salt inside and
out. Tie the legs together with kitchen twine. Let sit 1 hour in the refrigerator to allow salt to
penetrate the meat.
In a large bowl or measuring cup, combine the ingredients for the mayonnaise sauce.
Separate a cup of the sauce for serving. Set aside.
Preheat oven to 425°F.
Line 2 halves of garlic head, sage, thyme, and onion halves in the bottom of a Dutch oven
and arrange chicken on top. Insert a couple onion halves, 2 halves of a garlic head, sage,
and thyme into the chicken. Add remaining onions, sage, and thyme around the bird. Brush
chicken generously on all sides with the mayonnaise sauce and sprinkle with herbs.
Roast chicken for 50-60 minutes, brushing chicken with the mayonnaise sauce every 15
minutes. As you often transfer chicken in and out of the oven for brushing, you may have to
roast it a little longer to compensate the loss of temperature.
Once done, let chicken rest in the Dutch oven at least 20 minutes before carving. Serve with
the separated mayonnaise sauce.