Mayo Roast Chicken

By Leite's Culinaria

Ingredients

One (4- to 5-pound) chicken (spatchcocked)
Fine sea salt
Freshly ground black pepper
1 cup mayonnaise
2 garlic cloves (grated)
Zest of 1 lemon (about 2 teaspoons) (preferably organic)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh chives
1 to 2 teaspoons smoked paprika

Prep Time15mins
Cook Time45mins
Servings4

Instructions

Preheat the oven to 450°F (230ºC).

Place the chicken, breast-side up, on a rimmed baking sheet or roasting pan and pat dry with paper towels. Season all over with 1 teaspoon salt and 1/2 teaspoon pepper and let rest for 30 minutes at room temperature.

In a small bowl, stir together the mayonnaise, garlic, lemon zest, and mustard. Rub the chicken all over with 1/2 cup of the mayonnaise mixture, reserving the rest. Season the coated chicken with salt and pepper.

Roast until cooked through and a thermometer inserted at the thickest part of the thigh registers 165°F (74°C), 40 to 55 minutes. Let the chicken rest for 10 minutes before carving and serving.

Meanwhile, in a small bowl, stir the lemon juice, chives, and paprika into the reserved mayonnaise mixture. Season to taste with salt and pepper. Arrange the chicken on a serving platter and serve the mayonnaise alongside.