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Zesty & Juicy: The Ultimate Lemon Mayonnaise Baked Chicken Recipe

You know the age-old wisdom, “When Life Gives You Lemons… Make Lemon Mayonnaise Chicken!” Okay, perhaps that’s not exactly the saying, but it certainly should be, especially after you try this incredible recipe. A few weeks ago, I was fortunate enough to be sent home with a generous bounty of organic lemons straight from my sister’s abundant tree in sunny California. Her tree was absolutely bursting with ripe, fragrant fruit, and as any avid home cook knows, there’s a unique thrill in baking and cooking with such fresh, homegrown produce.

While I undoubtedly used some of these vibrant lemons for baking delightful treats, my culinary craving led me towards exploring a new chicken dish. Chicken is a staple in our household, appearing on the dinner table at least three times a week. Therefore, continually discovering fresh and exciting ways to prepare it is always a welcome addition to our meal rotation. This particular recipe for Lemon Mayonnaise Chicken had popped up on my Pinterest feed a few times, piquing my curiosity, and I finally decided it was time to give it a try.

I must admit, the idea of using mayonnaise as a primary marinade for chicken was a novel concept for me. However, I’m here to tell you, dear readers, there’s a compelling reason why it works its magic! Since my first attempt, I’ve incorporated this technique into other chicken recipes, testament to its effectiveness. If you’ve ever resigned yourself to the belief that baked chicken has to be dry or lack succulence, prepare to be pleasantly surprised. This mayonnaise-based marinade is a game-changer, acting as a protective and flavorful coating that locks in the chicken’s natural juices, ensuring an incredibly moist and tender result. Beyond moisture, it also contributes to the most beautiful, perfectly golden and crispy skin imaginable.

The Secret Ingredient: Why Mayonnaise Works Wonders for Chicken

For those who might be hesitant, perhaps even a bit averse to mayonnaise, let me assure you: this chicken doesn’t taste like mayonnaise. The beauty of this recipe lies in how mayonnaise functions as a carrier for other robust flavors, rather than dominating the palate. Mayonnaise is essentially an emulsion of oil and egg yolks, often with a touch of acid like lemon juice or vinegar. When applied to chicken, it acts as a flavorful, fatty coating that performs multiple culinary miracles during baking.

Firstly, the oil content in mayonnaise helps to tenderize the chicken and contributes to that desirable crispy skin. The fat renders beautifully in the oven, creating an irresistible texture that’s golden on the outside and unbelievably juicy within. Secondly, the egg yolks provide an excellent binding agent, helping the spices and lemon zest adhere perfectly to every inch of the chicken. This ensures maximum flavor penetration and a uniformly seasoned bird.

Moreover, the slight acidity often found in mayonnaise, combined with the fresh lemon juice in our marinade, works to subtly tenderize the chicken meat. This isn’t a harsh acidic marinade that breaks down muscle fibers aggressively; rather, it’s a gentle tenderization that contributes to the chicken’s overall succulence and prevents it from drying out, even at higher baking temperatures. The result is a chicken dish that is wonderfully spiced, bright with lemon, and boasts a moisture level that will convert even the most skeptical of baked chicken connoisseurs. It’s so good, in fact, that any leftovers make a fantastic addition to salads and sandwiches for days to come, proving its versatility and deliciousness beyond the initial meal.

Here you can see the whole chicken, generously coated and rubbed down with our aromatic lemon mayonnaise mixture, liberally sprinkled with salt and freshly cracked pepper, poised and ready to enter the oven. The preparation is straightforward, yet the outcome is always impressive.

Achieving Perfect Doneness: The Essential Tool for Every Kitchen

Eliminate the guesswork and uncertainty when roasting poultry. There’s nothing worse than overcooked, dry chicken or, even worse, undercooked meat. This Thermapen Mk4 is, without a doubt, the finest meat thermometer I have ever owned. Investing in a reliable instant-read thermometer is crucial for food safety and for consistently achieving perfectly cooked, juicy chicken every single time.

For whole chicken, you want to ensure the thickest part of the thigh, without touching bone, registers an internal temperature of 165°F (74°C). The Thermapen Mk4 provides quick and accurate readings, making it an indispensable tool for any home cook. Don’t underestimate the power of precision in the kitchen; it can elevate your cooking from good to gourmet, ensuring that every bite of your Lemon Mayonnaise Chicken is as tender and safe as possible.

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Chicken on a white serving platter with text "lemon mayonnaise chicken"

Average Rating: 4.50 from 2 votes

Print Recipe

Lemon Mayonnaise Chicken

Perfectly marinated with mayonnaise and spices, this chicken, is then stuffed with lemons while baking, it has a wonderful flavor, and turns out so moist!

Prep Time: 5 mins

Cook Time: 1 hr 25 mins

Additional Time: 15 mins

Total Time: 1 hr 45 mins

Course: Chicken

Cuisine: American

Keyword: Lemon Mayonnaise Chicken

Servings: 1 chicken

Calories: 4863 kcal

Author: Michaela Kenkel

Equipment

Thermapen Mk4 Instant-read Thermometer

Ingredients

5 pound chicken giblets removed and rinsed inside and out, patted dry
salt & pepper
3/4 cup mayonnaise
3 small lemons 1 lemon zested and juiced, the other 2 cut into quarters
2 teaspoons fresh oregano
1/2 cup dry white wine I used a Chardonnay

Instructions

Preheat oven to 450 degrees F (230 degrees C).
Place the prepared chicken in a Dutch oven or a large roasting pan.
In a small bowl, mix together the mayonnaise, fresh oregano, and the juice and zest from one lemon until well combined.
Generously season the chicken cavity with salt and pepper. Then, rub the mayonnaise mixture thoroughly all over the entire bird, both inside and out. Ensure every surface is coated for maximum flavor and moisture. Sprinkle the exterior with additional salt and pepper (using a pepper mill can give a nice, coarse pepper look).
Stuff the inside of the chicken with the two quartered lemons. Pour the dry white wine into the bottom of the Dutch oven or roasting pan.
Place the lid on your Dutch oven (or cover tightly with foil if using a roasting pan) and bake for 25 minutes at 450 degrees F (230 degrees C). After 25 minutes, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional hour, or until a meat thermometer inserted into the thickest part of the chicken’s thigh (avoiding bone) registers 165 degrees F (74 degrees C). For a crispier skin, remove the lid for the last 15-20 minutes of baking.
Once cooked, remove the chicken from the oven and let it rest, loosely tented with foil, for 10-15 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a wonderfully moist and flavorful chicken!

Nutrition

Tips for the Best Lemon Mayonnaise Chicken

Pat it Dry: Before applying the mayonnaise mixture, ensure your chicken is thoroughly patted dry with paper towels. This helps the marinade adhere better and promotes a crispier skin.
Even Coating: Don’t be shy with the mayonnaise mixture. Rub it generously and evenly over the entire chicken, inside and out, to maximize flavor and moisture.
Fresh Ingredients Matter: Using fresh lemons for both zest and juice, along with fresh oregano, truly makes a difference in the brightness and depth of flavor.
Don’t Skip the Rest: Resting the chicken after it comes out of the oven is crucial. It allows the juices to redistribute, resulting in a significantly moister bird.
Wine Alternative: If you prefer not to use wine, chicken broth or even water can be used in the bottom of the Dutch oven to create steam and keep the chicken moist, though the wine adds a subtle depth of flavor.

Serving Suggestions and Variations

This Lemon Mayonnaise Chicken is incredibly versatile. It stands perfectly as the centerpiece of a Sunday dinner, perhaps alongside some roasted root vegetables or a creamy mashed potato dish. For a lighter meal, serve it with a crisp green salad and a vinaigrette dressing that complements the lemon notes.

Leftovers are a true gift! Shred the remaining chicken to create delicious chicken salad sandwiches, enhance a bowl of ramen, or add a protein boost to your lunchtime salad. The lemon-infused flavor makes it a fantastic ingredient for chicken tacos or quesadillas too!

Feel free to experiment with this recipe. You can try different fresh herbs like rosemary or thyme instead of, or in addition to, oregano. A pinch of paprika or garlic powder can also be added to the mayonnaise mixture for an extra layer of flavor. For a spicier kick, a pinch of cayenne pepper could be incorporated.

Looking for more ways to enjoy chicken or utilize those abundant lemons? Explore these other family favorites:

Our Favorite Way to Bake Chicken: Stuffed with Wild Rice

Easy Baked Chicken Stuffed with Long Grain & Wild Rice

Sweet Treats with Lemon

Last summer, with another generous harvest of lemons, I created these absolutely irresistible Chewy Glazed Lemon Cookies:

Got Chicken? We Have Recipes!

If chicken is a frequent feature on your menu, you’re in luck! I have a plethora of delicious chicken recipes to inspire your next meal.

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This recipe for Lemon Mayonnaise Chicken was originally inspired by and slightly adapted from a recipe found on The Nutmeg Nanny. It’s a testament to how simple ingredients can come together to create something truly spectacular. Enjoy this delightful dish!