Roasted Chicken with Mayonnaise and Lemon with Thyme

This Meyer lemon mayonnaise roasted chicken is the perfect Sunday supper. Full of citrus flavour and super moist. You won’t even know it was made with mayonnaise.

1 (5 lb) whole chicken, giblets removed
sea salt
black pepper, freshly ground
¾ cup mayonnaise
3 Meyer lemons, divided
6 sprigs thyme, leaves removed
½ cup dry white wine

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Remove giblets from chicken, pat chicken dry and add to Dutch oven.

In a small bowl mix together the mayonnaise, zest and juice of 1 Meyer lemon and thyme leaves.

Liberally sprinkle the inside of the chicken cavity with kosher salt and pepper. Rub the mayonnaise mixture all over the chicken including the cavity.

Sprinkle the outside of the bird liberally with kosher salt and pepper and quarter the remaining Meyer lemons. Stuff the bird with quartered lemon and additional sprigs of thyme if desired.

Pour white wine into the bottom of the pan and add to oven.

Cook for 25 minutes at 450°F (230°C/210°C fan, Gas Mark 8) and lower temperature to 375°F (190°C/170°C fan, Gas Mark 5). Cook for approximately an hour until a meat thermometer register 165°F when tested into the middle of the thigh meat.

Let the chicken rest for 15 minutes before carving to ensure a super juicy chicken.

Makes 4-6 servings.