She explained: “There are a lot of chicken recipes for making roast chicken… but what is the best? As well as oven temperatures and brining methods, we put a variety of basting fats through their paces.
“We tested butter basting, olive oil roasting and mayonnaise. And the mayo roast chicken won the day! The sugars and proteins it contains help generate a gorgeous browning on the skin, while also locking in moisture and keeping the meat lovely and juicy (and no, it doesn’t make the chicken taste like mayonnaise).
“Mayonnaise also doesn’t burn as easily or as quickly as butter, so it also has an element of protecting your meat when cooked at a high temperature.”
To make a tender roast chicken, start by prepping it the day before. Dry the whole bird with paper towel and rub sea salt all over the skin. Place it on a tray and leave it uncovered in the fridge overnight.
The next day, preheat your oven to 240C (460F). Let the chicken come to room temperature, then pat it dry again. Brush it all over with mayonnaise and tie the legs together with kitchen string.
Put the chicken in a roasting dish and cook until the internal temperature reaches 75C (165F)—this usually takes about an hour. Check that the juices run clear when pierced, then let it rest for 10 minutes before carving and serving, she explained.
The recipe has impressed several social media users who quickly flocked to the comment section to share thier experiences.
Calling it a “Mayo Magic”, one of the users wrote: “The Mayo Chicken is the best I have ever tasted. Juicy inside and crispy outside.”
Another one said it was a “good alternative” and said: “I tried in the air fryer and yes, it yields an excellent golden cripsy skin. I think this maybe down to the egg yolk in the mayo. It’s why we brush baked goods with yolks. Thanks for the tip.”
